In a nutshell, canning is stopping (or slowing) natural spoilage by removing air from filled, covered jars by exposing the jars to heat. The best entry point for canning is with “acidic foods” like tomato sauce, salsas, chutneys, jams, pie fillings, and pickles. They’re less likely to spoil in the first place — their high pH helps keep bacteria at bay. We’re covering the most popular and basic method here: water bath canning. It’s perfect for commonly canned and safer “acidic” foods, is the…
6 Secrets of Hot Water Bath Canning You Might Not Know
We're canning, you're canning, just about everyone is canning these days. And we think that's pretty fantastic. But before you fill your kitchen with steaming-hot glass jars and pounds of tomatoes, we have a few insider tips that might just make your next canning session go a lot more smoothly.
Mango Chutney. Ingredients: green mango, cinnamon sticks, cloves, cumin seeds, coriander seeds, cardamom, ginger, red chilies, garlic, sugar, vinegar, water, salt. Recipe by Kulsum of Journey Kitchen on Rasa Malaysia.