Marisa McClellan, of Food In Jars, talks about the canning process. Canning high acid foods, sugar’s role in canning & the advantages of making small batches.
In this video, Marisa McClellan—from her new book Preserving By the Pint— demonstrates how to make a apricot lavender butter using honey instead of sugar. The written recipe is included in the post.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Kathryn Yeomans shows us how to make bread and butter pickles. Visit to a small organic co-processing cannery.