Before you email Marisa, check this page to see if she’s already answered your burning canning question.
Jar Info
- A Field Guide to Jars
- Extending the Life of Open Jars
- Choosing Jar Size
- How to Use 24 Ounce Jars
- How to Help Prevent Jar Breakage
- What to Do When A Jar Breaks in the Canner
- What to Do About Spotty or Filmy Jars
- When Black Scum Forms on the Outside of Jars
- How to Can Using Weck Jars
- How to Can in Vintage Jars
- Should You Use Steam Canners?
- How to Pack Jars for Shipping
- How to Store Finished Jars
- Some Canning Questions (Scroll Post for Testing Comparable Recipes and Processing Time)
Lids, Seals, and Air Bubbles
- How To Check that Your Seal is Good
- How to Use One-Piece Lids
- How to Unstick a Stuck Ring
- How to Get Rid of Canned Goods Gone Bad
- Preserving With Tattlers Reusable Lids
- Why You Should Bubble Your Jars
- Air Bubbles in Finished Products
- Questions About Canning Whole Fruit (Air Bubbles and Liquid Loss)
- Some Canning Questions (Scroll Post for Air Bubbles and Siphoning)
- Why You Shouldn’t Can Like Your Grandmother Did
Definitions
Process and Outlook
- Learning to be Flexible
- On Adjusting for Altitude
- How to Make a Recipe Yours
- Skip the Plastic in the Bulk Section, Use Jars Instead
- Keeping Track and Taking Stock
- Label Your Jars Promptly
- How to Can Creatively and Still Be Safe
- Season to Taste
Specific Ingredients and Their Roles
- Sugars Role in Home Preserved Food
- Is it Safe to Can Products That Contain Oil?
- A Couple of Pumpkin Reminders
- Why Pumpkin Butter Can’t be Canned
- Tomato Float, Sauce Separation, and Loss of Liquid
- Why You Can’t Can Your Family’s Tomato Sauce
- Using Good Water
- How to Make Apple Butter and How to Use it
- Why You Can’t Cook Acidic Foods in Reactive Pots
- On Substituting Salt in Pickling
- Can you Reuse Pickle Brine?
- Why Recipes Call for Bottled Lemon Juice
- Fruit Butters in Slow Cookers
- Some Canning Questions (Scroll Post for Bottled Lemon Juice)
- Some Q&A (Blue Garlic, Too-Tangy Beets, and Using Frozen Fruit)
Marmalade and Jam Tips
- Pectin Versus Clear Jel
- Testing Jam Doneness Using the Sheet Test
- How to Ensure that Your Jam Sets
- Tips for Making Good Marmalade
- How to Save Runny Jam
- The Shelf Life of Jam
- Why You Shouldn’t Double Batches of Jam
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