Canning blueberry jam begins by mashing fresh blueberries and cooking them in a pot with water, lemon juice, sugar, balsamic vinegar, and pectin. Once cooked, ladle the blueberry jam into sterilized...
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Canning kale begins by washing and blanching the kale for 3-5 minutes. Hot pack the kale into pint jars or quart jars, leaving 1-inch headspace. Process pints for 70 minutes and quarts for 90 minutes...
Canning Brussels sprouts begins by washing and trimming the sprouts before cutting them in half and blanching them in boiling water for 4 minutes. Pack the sprouts into sanitized canning jars and...
Canning eggs at home is not advised but pickling or freezing them are excellent ways to preserve them. To make pickled eggs, start by placing hard-cooked eggs in Mason jars. Pour hot pickling liquid...
Pressure canning garlic begins by peeling fresh cloves of garlic and rinsing them before packing them into pint jars, leaving 1-inch headspace. Fill sterilized canning jars with boiling water and...
Canning butter is controversial among home canners. The National Center for Home Food Preservation has not published guidelines for safely canning butter. However, many canners have home-canned...