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Canning theory
Canning concepts
Some important concepts to be aware of in home canning.
Acidity / low pH is what makes water bath canning safe
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Vinegar
Acidity of water and vinegar combinations in home canning
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Vinegar
Adjusting batch size in home canning
Altitude and home canning
Approximate Yields for Canned Fruits
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Fruit
Bacterial Load
Buckled Lids
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Lids
Canning on Glass and Induction Stove Tops
Canning on hot plates or portable burners
Crisping Pickles
Crushing (aka mashing) fruit
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Fruit
Dealing with stuck canning rings
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Lids
Debubbling jars in home canning
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Jars
Don’t tilt your canning jars
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Jars
Estimating nutritional values of a home canning recipe
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Nutrition
Fat and oil in home canning
Flat Sour
Heating patterns inside jars
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Jars
Home canning concepts
Home canning fruit sugar-free
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Fruit
Home-canned Jelly
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Jelly
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