Canning 101
Beginning Canning With Mary Malone AbleQuilter@Gmail.com 208-705-9454 Overview: Canning your summer produce is not rocket science but it is very specific. As a beginning canner, now is not the time to improvise or create your own recipe. There are literally thousands of recipes out there on the web, but until you understand the science behind the recipe it’s best to stick with recipes from a trusted resource. I recommend The Ball Blue Book as a good beginning resource. (This will also be listed in the table of resources.) There are two types of canning; Boiling Water Bath canning or BWB and Pressure Canning. In this beginning class we will be covering the first and most basic type of canning: Boiling Water Bath canning. Acidic foods such as fruits or pickles can be safely processed in boiling water. Low acid foods have a pH value higher than 4.6, they must be processed with a pressure canner unless you are adding lemon juice or cit...
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Hopefully you will be at regionals in Seattle in Feb. I wished I could help you do the work. I don't live close enough. I am too reading the Bible through in a year--chronologically--different versions each year. God Bless you in your mission.