Whether you want to preserve your summer bounty or save money on pantry staples, canning is an excellent skill to add to your kitchen repertoire. But if you're new to the practice, you might be ...

Along with sourdough, home gardening and other pandemic cooking projects, another time honored tradition has recently gained new excitement: food preservation. Last summer stores quickly ran out of ...

The water bath canning method is not difficult, but it does require multi-tasking, which is why I always recommend canning with a partner. Working as a team means you share both the labor and the cost ...

Pickles can be made from fruits or vegetable that are canned in a salt or vinegar solution. All pickles and pickled products are subject to spoilage from microorganisms, particularly yeast and molds, ...

Home canning has been around for a long time. And while there's nothing necessarily wrong with grandma's approach, traditional water-bath canning is a fairly arduous process. From preheating the jars ...

This method is safe when used to can high-acid foods such as jams and jellies, pickles and fruits, including tomatoes. Low-acid foods such as vegetables and meat and fish require a pressure canner.

Pot of boiling water on single burner - Kei Shooting/Shutterstock When you think of canned water, you might imagine small, gray, government-issued cans of drinking water stocked in a Cold War-era ...

Let’s look at pressure canning vs water bath. Learn which foods are safe to process in a boiling water bath and which must be canned in a pressure canner. There are two methods of canning: in a ...

This acidity chart tells you which foods are high in acid and which are low. High-acid foods can be canned with a water bath canner and/or a pressure canner, while low-acid foods must be canned with a ...