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Canning Lingo: Match Your Way to Confidence
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Why You're Scared, and Why You Can Stop — check yourself1 of 11
What's the one thing that makes water bath canning safe for high-acid foods like jam and pickles?
Your Gear and Your Kitchen — check yourself1 of 11
You've just finished canning a batch of jam. You pull the jars out of the water bath and hear some pinging sounds as they cool. What's actually happening?
Peach Jam, Start to Finish — check yourself1 of 11
Why shouldn't you let picked peaches sit around for more than a day or two before you start your jam?
Pickles, the Easy One — check yourself1 of 10
When you're filling jars with pickle brine, what's the main reason you need to leave headspace at the top?
Processing and the Sound You're Waiting For — check yourself1 of 11
You're at 4,600 feet elevation near American Fork. You're processing jars of peach jam that call for 10 minutes at sea level. How long do you process them?
Storing, Labeling, and Doing It Again at Home — check yourself1 of 11
You've just pulled your sealed jars of jam out of the water bath and they're cooling on the counter. Where should you store them once they're completely cool?