If you are new to the world of home canning, preserving and pickling you can feel a tad overwhelmed by all the instructions, safety considerations, equipment and techniques discussed in many preserving recipes. May I suggest you take a step back, and think about how old some of these 'how to make' recipes are. Long before pressure canners, sterilising fluids, thermometers and jelly bags, people managed to get by, and discovered thousands of ways for 'how to make pickled this or that'.
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