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Home canning really isn't all that difficult, you know. Low-acid foods need to be pressure-treated, and the equipment for that is expensive and clunky; but for anything fairly tart—jam, salsa, pickles—you can use the hot water bath method. The equipment is pretty cheap, and it's an incredibly satisfying thing.
We're giving gift baskets of preserves ourselves, this year. I've put up a couple of batches of chutney, and D made some dynamite blackberry jam, and a spiced blueberry confit to die for; all were sterilized and sealed, and none took more than a couple of hours to make and can. |
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