The Water Bath Canning Handbook: Mastering the Art of Preserving High-Acid Foods
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Chapter 1. Introduction to Water Bath Canning
0:0018:34
Arts & PhilosophyFood & Wine
Episodes
1
Chapter 1. Introduction to Water Bath Canning
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Chapter 2. Essential Equipment and Tools
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Chapter 3. Preparing Your Ingredients
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Chapter 4. Canning Jams and Jellies
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Chapter 5. Canning Fruits
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Chapter 6. Canning Tomatoes
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Chapter 7. Pickling for Beginners
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Chapter 8. Making Relishes and Chutneys
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Chapter 9. Canning Salsa
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Chapter 10. Recipe Adjustments for Altitude