Well, if you’re not going to pressure can, or do fruit preserves, about the only thing you can water bath are acidic things like pickles, salsa, and tomatoes. Other than the pickles, you would have to add something to up the acidity, like citric or ascorbic acids. You can water bath just regular fruits like sliced pears or apples, but would have to add a bit of home made syrup, in addition to some kind of acid.
There are several threads on the site about canning-
Yep, canning, freezing and drying has begun.
Along with the dangers of botulism. I am sure everybody has heard of it so I will not get into of the details here. Just google botulism if you want to know more about it. Figure if I don’t mention it here someone else will, With that out of the way, I would like to mention something else that is dangerous that is more common. That is scalding. Just being a little careless can cause a severe burn:
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So far I have put up 14 quarts of salsa,…
There are several posts here on canning safety and guidelines to use.
A quick search brings up several.
Here is a quick overview:
The two best resources that I use constantly when canning are the current Ball Blue Book Guide to Preserving and
_The National Center for Home Food Preservation, _
www.nchfp.uga.gov for an online, in depth source on TESTED procedures and recipes from University of Georgia (USDA).
For your safety, and anyone consuming what you intend to preserve, you owe it to yo…
For those of your that are new to making jam, jelly, preserves, conserves, confits, coulis, etc. Here are a couple of tips:
The Ball Jar company puts out an ‘all-purpose’ inexpensive book on canning, includes recipes, and putting up fruits and vegetables. It is called the ‘Blue Book’. It is good for learning the basics of canning and lists all supplies you must purchase. Many supplies last for eons, and the jars are recyclable (not the lids or rings).
On the internet I found a great store …
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