Category Archives: canning 101

Canning 101: Use a Splatter Guard for Thick Products

Posted on April 15, 2013 by Marisa

In digging around my kitchen recently, I rediscovered my trusty splatter guard. As we head into canning season, I thought it might be useful to share exactly why I think this is such a great tool to have in your … Continue reading →

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Canning 101: Extending the Life of Open Jars

Posted on February 6, 2013 by Marisa

One of the dangers of doing as much preserving as I do is the number of open jars that are constantly in the fridge (jars from brunches, from tasting events and those jars holding the overflow from recent projects). No … Continue reading →

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Canning 101: Tips For Making Good Marmalade

Posted on January 31, 2013 by Marisa

When I first started this blog, I was something of a marmalade novice. I dove into my first couple batches blindly and without doing much research. As a result, those initially attempts were pretty lousy – chewy, seriously lacking in … Continue reading →

Posted in canning 101, jams, jellies, marmalades | Tagged , , | 40 Comments

Canning 101: Allow Your Process to Evolve

Posted on November 13, 2012 by Marisa

Over the years that I’ve been keeping this blog, I’ve written at length about my personal canning practice and the many jam, pickles and other preserves I’ve cooked up. And because this site is as much my personal record as … Continue reading →

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Canning 101: How to Use One Piece Lids

Posted on October 9, 2012 by Marisa

I find myself functioning within the “better late than never principle” more often than I like to admit. My frequent delays bedevils many in my life (particularly my punctual husband), but as I built this career as a writer/teacher/canning crusader, … Continue reading →

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Canning 101: Choosing Jar Size

Posted on September 11, 2012 by Marisa

One question I’ve been getting frequently has been about jar sizes. Often, when I write a recipe, I describe the yield in whole pints. However, just because I say something yields three pints doesn’t mean that you have to you … Continue reading →

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Canning 101: Learning to be Flexible

Posted on August 16, 2012 by Marisa

I’ve made a lot of jam in my canning career. Between the years I logged as a kid helping my mom and all the many batches I’ve made as an adult, I’ve stirred and canned enough sweet preserves to fill … Continue reading →

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Canning 101: Sugar’s Role in Home Preserved Food

Posted on July 24, 2012 by Marisa

The summer canning season entered its stride recently and ever since, I’ve been getting a ton of questions about sugar. I’ve written a lot of about sugar, but it’s mostly been buried in a variety of other posts. I figured … Continue reading →

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Canning 101: How to Use Pint & Half Jars

Posted on March 14, 2012 by Marisa

As I mentioned a couple weeks back, Ball has brought the 24 ounce jar back into production after years of unavailability. I’m quite pleased, as this size and shape jar has been one of my favorites ever since I picked … Continue reading →

Posted in canning 101 | Tagged , , | 87 Comments

Canning 101: On Adjusting for Altitude

Posted on February 14, 2012 by Marisa

One thing I rarely mention in my recipes is the necessity to adjust cooking and processing times if you live more than 1,000 feet above sea level. I don’t bring it up often because even in my 20th floor apartment, … Continue reading →

Posted in canning 101 | Tagged , , | 19 Comments