Adapted from the Ball Complete Book of Home Preserving*Lemon juice: Use store-bought bottled lemon juice instead of freshly squeezed. Bottled lemon juice has to meet certain criteria for acidity, while freshly squeezed juice varies in acidity. A high acidity is part of what makes a recipe like this safe for water bath canning, so it’s important to follow the recipe.**Temperature: Use a digital thermometer to ensure the mixture reaches 190ºF (90ºC) for safety. Since the mixture is not boil...| www.littlehomeinthemaking.com
You have to try this traditional recipe for canning pickled beets! Made with fresh beets, vinegar, sugar, and pickling spice, it's a classic water bath canning recipe that's great for beginners.| Little Home in the Making
This old fashioned recipe for canning bread and butter pickles is made with basic ingredients and is an easy recipe - perfect for beginners!| Little Home in the Making
This easy recipe for Canning Apple Pie Filling is made with just a few ingredients, and is beginner-friendly. No pressure canner required!| Little Home in the Making
Wondering what you need for water bath canning supplies? This list of tools details exactly what you need get started with food preservation.| Little Home in the Making
This easy method for canning raspberry pie filling is the best way to preserve your Summer raspberries (or frozen ones). Just 5 Ingredients!| Little Home in the Making
If you're looking to enjoy all the delicious flavor of strawberry jam but with WAY less sugar, you have to try this simple and delicious recipe for Homemade Low Sugar Strawberry Jam.| Little Home in the Making
