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Hi everyone! Does anyone have a good recommendation for a reference text on jams, jellies, and fruit preserves? Specifically, I'd like something with info on food safety principles for home canning. Most of the information I'm finding online is along the lines of "here is a recipe for this specific jam and how to can in, don't deviate at all from the recipe or you will kill someone." I would like something that gives me detailed info on the food safety elements so that I can safely make my own recipes. I'm imagining something with charts of processing times for different volumes, suggested pH ranges, etc.
Thanks! And happy Thanksgiving to all who celebrate!
Thanks! And happy Thanksgiving to all who celebrate!