Canning - worry free You've surrounded yourself with fresh garden produce, boxes of canning jars, and Grandma's favorite jelly recipe. Good for you Canning is a delightful way to tempt your family with wholesome, mouth-watering meals. But even if you have been canning for decades, you may be wondering: -How do I fix overcooked jam? -Why did my canned pears turn pink? -Do I really have to sterilize jars before canning? -How do I know my favorite canning recipe is safe? Never fear Canning isn't difficult. You don't need a college degree or to be a science whiz. But you may have a few questions. Here you will find answers to questions the author has received over 30 plus years of canning. Questions just like yours. Questions about canning jams and jellies, pickles, vegetables, meat and fish, tomatoes, fruit, and the canning process itself. With answers that will help you become a Confident Canner. Look at you - starting your canning journey today. Happy Canning
About the Author Renee Pottle is a Home Economist, Master Food Preserver, and food writer. She learned to can as a child while hanging out in her Nana's kitchen. Fast forward a few years and a slim wallet and a child who couldn't tolerate food additives set her firmly on the food self-reliance path more than 30 years ago. She writes about canning, preserving, and gardening at SeedtoPantry.com.