The Confident Canner">The Confident Canner
Your beautiful batch of homemade jam came out a sticky, gooey mess. Can you save it?
Your cousin, Lisa, makes the best homemade salsa. Is it ok to can it?
Canning isn’t difficult. You don’t need a college degree or to be a science whiz. But you do probably have questions. Questions like:
- Does canning food make it less nutritious?
- Do I have to add salt to my canned vegetables?
- Why did my canned pears turn pink?
- Why did my jars come out of the water bath covered in a white film?
The Confident Canner answers all those questions and more; questions about:
- jams and jellies
- pickles
- vegetables, meat and fish
- tomatoes and other fruits
- general canning questions
Download your copy now so that:
- You won’t break your grocery budget: How to salvage overcooked and under cooked jam.
- You won’t give anyone botulism! How and when it is safe to vary your canning recipe.
- You won’t have a huge mess to clean up: How to keep your cooking jam from spitting all over the kitchen.
- Your pickles will look and taste delicious: How to keep them from getting all cloudy.
The Confident Canner answers all your canning questions.
DOWNLOAD 50+ pages of answers to your most pressing canning questions.
Happy canning!
Looking for a print copy? Get yours at Amazon.com
