Making and Home Canning Jam and Infusing Fruit
- Details
- Published on January 10 2011
- Written by David Blackburn (All Rights Reserved)
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Note: Jam Jars may be reused. Jam lids or caps should be replaced with each use. |
Featured Recipes: |
Featured How tos: Cold and Hot Pack Canning Methods Hot Water Bath Method for Processing Altitude Height Adjustments for Elevations Above 1,000 Feet Labeling and Storing Home Canned Food |
Equipment Needed: Large stove-top pot*Jars and lids Clean Cloth Towels Paper towels Large Needle for Infusing *See manufacturer's instructions |
