This is an index of all the canning tidbits on the blog. Just click the link to be taken to the post. Thanks for stopping by.
1: Is it safe to re-can food bought in large containers?
2: Presto Canners. How to convert your dial gauge to a pressure gauge.
3: Water Bath or Pressure Canner, which one should I do?
4: U.S. Bushel Sizes
5: New Rules for canning lids.
6: Do I have to sterilize my jars?
7: Handy Measurements
8: Causes of Jars Breaking
9: Hot Pack vs Cold Pack
10: Using Clear Jel to make Jam and Jelly
11: Pectin Calculator for Jam and Jelly
12: How to store dry goods
13: Is it safe to can in the oven?
14: Why should I exhaust my canner
15: How important is head space?
16: Why remove rings when storing jars of food
17: The All American Canner
18: Fiddleheads...what the heck is that?
19: Canning Safely
20: Where is the best place to store my jars of food?
21: How long will home canned food last?
22: You get what you can...
23: How to get crispy pickles
24: Be Prepared
25: Why didn't my Pomona Jelly Jel
26: Do I have to add Lemon Juice to my Apple Sauce
27: Why is liquid lost from jars during canning?
