Food

Have a craving for chutney? Here’s a roundup of 10 canned chutney recipes plus safe canning tips to ensure your chutney stays shelf stable for as long as possible.

If you have pints of fresh blueberries but are short on time, freeze them first, and can them later! We’ll show you tips and tricks on canning frozen blueberries.

If you live at a high altitude, you’ll need to make some adjustments when canning. We’ve made a handy canning altitude chart to help you out.

If you’re eyeing that jar of food suspiciously, you may be wondering how long does it take for botulism to grow in canned food? Here’s what you need to know.

Find out which jar sizes are best to use and when with our handy canning jar size chart. Different jar sizes are best suited for certain types of food.

If you’ve ever wondered, what is the pickling process all about, here’s everything you need to know to understanding the science behind pickling.

The burning question of the day is, does pickling destroy nutrients? Find out what you need to know about this method of food preservation.

Learn more about the role of acidity and how pH for canning help to keep your food safe. We’ve created a handy pH table of common foods too!

Learn more about which vinegar is best for pickling, and why. Read up on different types of vinegar, and why acidity is vital to safe home pickling.

If you want to preserve your peaches at their peak freshness, learn how to make heavy syrup for peaches—easy and delicious!

Wondering how is pectin made? Learn to make pectin using apples through a process known as pectin extraction. It’s simple, and you’ll have a good use for those extra apples lying around!

Hmm…how does pectin work? Here’s the lowdown on the different types of pectin, and what you can do to make your jam set properly.