Articles Index

Trying to track down rennet, so you can give cheesemaking a try? Here's where to find it.

Canning recipes often mention leaving headspace, but what does that mean?

Wondering if it's okay to reuse last year's canning jars? Here's the answer.

Is it okay to reuse last year's canning lids or do you need to start with a fresh batch? Find out.

Many people save the jars that spaghetti sauce and pickles come in for reuse in their home canning, but is it safe?

Want to can your own low-sugar or no-sugar-added fruits, but not sure if it's safe? Here's the answer.

Want to eliminate or cut back on the amount of salt used in your home canned vegetables, but wondering if it's safe to do so? Find out.

Doubling recipes saves time, but can it be done successfully with canning recipes?

An explanation of the raw-pack method of canning.

An explanation of the hot-pack method of canning.

An explanation of the cold-pack method of canning.

Most jam and jelly recipes call for pectin; but what is it, and what does it do?

Recommended headspace amounts vary by food type. Find out how much the USDA says you need to leave.

Find out which foods the USDA says must be pressure canned.

Some people store their home-canned foods with bands on, some with bands off. Find out if they're required.

Hoping to cut back on the amount of vinegar in a pickle recipe? Find out if it's safe to do.

Hoping to reduce or eliminate the salt content in a pickle recipe? Find out if it's safe to do.

Find out which foods are safe to water-bath can.

Find out when you need to sterilize canning jars – and just as important – when you don't.