Read this canning fruit guide and discover...
* The best way to preserve high acid foods such as fruits, tomatoes, and pickles.
* How to can fruits at home without buying expensive equipment.
* How to know if you have a good seal.
* The common canning mistake that results in bad tasting food.
* Why adding more of these tasty low acid ingredients could actually poison your product.
* Why thickening the canned items with these foods can result in under processing and unsafe food.
* A simple way to prevent botulism in canned tomatoes.
* Why you should ignore this common recipe instruction that could make your canned fruits toxic.
* 3 easy ways to prevent darkening of peeled or cut fruits such as peaches, apples, and nectarines.
* An easy, natural way to take away scale or hard water films on jars.
...and many more fruit canning secrets!
* The best way to preserve high acid foods such as fruits, tomatoes, and pickles.
* How to can fruits at home without buying expensive equipment.
* How to know if you have a good seal.
* The common canning mistake that results in bad tasting food.
* Why adding more of these tasty low acid ingredients could actually poison your product.
* Why thickening the canned items with these foods can result in under processing and unsafe food.
* A simple way to prevent botulism in canned tomatoes.
* Why you should ignore this common recipe instruction that could make your canned fruits toxic.
* 3 easy ways to prevent darkening of peeled or cut fruits such as peaches, apples, and nectarines.
* An easy, natural way to take away scale or hard water films on jars.
...and many more fruit canning secrets!
