Category Archives: canning 101

Canning 101: Why You Shouldn’t Double Batches of Jam

Posted on January 5, 2011 by Marisa

If you’ve been canning for any length of time, one of the warnings you’ve probably heard is that you shouldn’t double jam recipes. However, no one ever really explains why it’s not a good idea. Let’s change that, shall we? … Continue reading →

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Canning 101: How to Can Creatively and Still Be Safe

Posted on December 15, 2010 by Marisa

When you first start canning, one of the things you hear a lot is how important it is to stick to the tested recipes. We’re told that because canning is as much science as it is kitchen art, you’ve got … Continue reading →

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Canning 101: What to do When a Jar Breaks in the Canner

Posted on December 8, 2010 by Marisa

At 11 p.m. last night, I was in my kitchen doggedly trying to complete the canning project I’d started hours before. I’d made stock from a turkey carcass a friend had given me (knowing that I didn’t get a chance … Continue reading →

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Canning 101: The Tools of the Trade

Posted on November 16, 2010 by Marisa

Recently, I got an email from a reader, asking that I tell her what she needed in terms of tools in order to get canning. I realized that though I’ve been writing this site for more than a year and … Continue reading →

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Canning 101: How to Pack Jars for Shipping

Posted on October 26, 2010 by Marisa

The holidays are coming up and what better gift to give your friends and family than a jar of your homemade preserves! It’s an easy task if they live near you, a simple hand delivery will do. But what’s the … Continue reading →

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Canning 101: Why Pumpkin Butter Can’t Be Canned

Posted on October 19, 2010 by Marisa

This time of year, a canner’s fancy turns to pumpkins. Tis the season for all things round, orange and squashy, after all. However, as you start searching for recipes for home canned pumpkin butter from reputable sources, you’re going to … Continue reading →

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Canning 101: How to Make Apple Butter and How to Use It

Posted on October 5, 2010 by Marisa

Last Friday, a piece I wrote about making apple butter ran on Simple Bites. For those of you who’ve been reading this site for awhile, the technique won’t be unfamiliar to you. It’s essentially the same one I use for … Continue reading →

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Canning 101: Why You Can’t Cook Acidic Foods in Reactive Pots

Posted on September 28, 2010 by Marisa

Whether you’re an expert canner, a beginner or someone who’s just contemplating dipping their toe into the home preservation waters, you’re certain to have heard that the only foods safe for water bath canning are the high acid ones. We … Continue reading →

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Canning 101: Preserving with Tattler’s Reusable Lids

Posted on September 21, 2010 by Marisa

One of the primary truths of canning has always been that while the jars and rings are reusable, the lids are not. When I teach canning classes, I’m careful to emphasis that those flat metal lids only have one trip … Continue reading →

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Canning 101: Why Recipes Call for Bottled Lemon Juice

Posted on September 7, 2010 by Marisa

If you’ve been paying careful attention to my recipes, you may have noticed that in most my jam recipes I’ll indicate lemon juice amounts in the number of lemons, whereas when it comes to recipes that involve tomatoes or other … Continue reading →

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