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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Hi again! Thanks for your help with all of my questions concerning my dh entering the chaplaincy, and blogging about your experience. So, I didn't know that you are also Lutheran! We are a confessional/conservative family as well, LCMS. The ordination service is quite moving. I had a person hiding out in the back taking pictures (I did not know at the time- but am happy I have a few pics of that day.)
God's Richest Blessings on this wonderful day!
Make sure you get some pics...