Ask Jackie: Water Bath Canning

This volume answers questions entirely about water bath canning. Here, Jackie shares jam, jelly, and preserves recipes including pear-vanilla jam and ginger-quince jam, and provides an overview of proper pickling. She also gives step-by-step instructions for canning fruit, as well as tips for sugar-free canning. Water bath canning is teh most simple method of canning. It's quick, easy, but it is limited. Water bath canning should only be used to can fruits, james, jellies, preserves, and pickles, as they are high acid foods. Bacteria that could damage these foods are killed at boiling water temperature. Water bath canning is a great starting point for beginners to learn to can a wide array of tasty foods, eventually building up their confidence and desire to go on to pressure canning. Covers all aspects of water bath processing food, including: jams, jellies, preserves, fruit, and pickles