Nothing compares to this homemade raspberry jam recipe when you want a burst of bright, pure fruit flavor. It’s no wonder ...

If your tested recipe has a processing time of 5 minutes or less you must sterilize your jars by boiling them in water for 10 minutes. Here are the essential water bath canning supplies you need ...

Tweaking spices to your own tastes is fine, just be sure keep the ratio of added acid to product consistent with a recipe designed for boiling water bath canning. Get your hands on a good canning ...

Tomatoes are technically a fruit but are not acidic enough to be considered safe for water bath canning unless some form of acid is added. More recently developed and tested recipes will call for ...

You should never can white-fleshed peaches. They're lower in acid than traditional yellow peaches, so they aren't safe for water bath canning. As of right now, there are no tested, safe procedures ...

It works with water-bath canning recipes only. The water-bath approach is only safe with acidic foods like jams and jellies, fruits, tomatoes, salsas, pickles, and sauces. Low-acid foods like meat ...

The recipes are tested for proper acidity levels ... I use Whatman litmus paper test strips. Water bath canning sterilizes jars of high acid food for a stable shelf life. The water bath boiling ...

Most canning recipes rely on a delicate ratio of ingredients ... If you've ever tried to wrangle hot, slippery canning jars out of a hot water bath with a tea towel, hot pad, or pair of regular ...