Author Marisa McClellan offers these recipes from her new book, “Food in Jars, Preserving in Small Batches Year-Round” (Running Press, $23): Prepare a boiling water bath and 4 regular-mouth 1-pint ...
Apricots (never use over-ripe ones - the jam won't set if you do) Pop them into a moderate oven for a couple of minutes - make sure they heat properly. Do the same with metal lids (or you can use the ...
For detailed, step-by-step instructions on preparing a boiling water canner, canning jars and lids, click here. With the exception of the apricot jam, all of the following recipes are prepared using ...
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