Cruising World - - Hands-on Sailor -

1. A com­pre­hen­sive begin­ner guide to can­ning can be down­loaded for free from the Na­tional Cen­ter for Home Food Preser­va­tions web­site: nchfp­li­ca­tions/ pub­li­ca­tion­s_usda.html.

2. With the resur­gence in pop­u­lar­ity of can­ning over the past sev­eral years, there are nu­mer­ous up­dated cook­books avail­able on the sub­ject. Sev­eral take a mod­ern ap­proach to fla­vors and in­gre­di­ents, and many have small­batch recipes, per­fect for the cruis­ing cook. Type “pre­serv­ing cook­book” into Google, and you’ll be busy for hours.

3. To bet­ter grip the hot bot­tles when us­ing tongs, and to avoid ac­ci­den­tal in­jury, wrap the ends with rub­ber bands. I re­cently bought my­self a proper jar lifter, and it has made the whole job much eas­ier and, frankly, less painful. If you reg­u­larly make pre­serves, it is worth the small in­vest­ment.

4. There are also mag­netic lid lifters avail­able, which are a bit of a gad­get, but it makes fish­ing the flat lids off the bot­tom of the pot of hot wa­ter just a wee bit less dan­ger­ous.

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