This season, I made it a priority to educate myself on the basics of canning, pickling, fermenting, and food preserving. Thankfully, I was able to put my knowledge to work when I finally confronted a boiling-water canner and my Ball Complete Book of Home Preserving. My parting thoughts after this first brush with home canning? It's not as hard as it sounds, and once you get the rhythm of it, it can be well worth the effort. My advice for those new to jarring: start with a project, such as this one, that isn't too complicated. To see how I canned whole tomatoes in their own juice, keep reading.
Sep 14 2011 - 4:24am