After your electric shower, tumble dryer and cooker, your kettle is the most energy intensive user of electricity ...

There are two canning methods: boiling water bath canning and pressure canning. Before doing any canning, it’s essential that you understand the difference between the two methods of canning so that ...

For shelf-stable product, process in a boiling water canner ... Sauce your surplus apples, pears, and quince. Then, consider water bath canning applesauce to get the most out of your favorite ...

The most critical step in ensuring safety in canning is processing in a boiling-water bath or pressure canner. Processing destroys microorganisms and creates the desired vacuum for a good seal. Both a ...

Follow directions and steps of tested recipes, and process pickles in a boiling-water bath canner as directed by recipe. Pickles processed in a boiling-water bath canner for less than 10 minutes must ...

Wash and rinse the dishes as you normally would using hot water. In a separate basin, add 1 teaspoon of unscented household ...

Ethanol is flammable. It may ignite when heating to boiling point if using a naked flame. Do not heat over a Bunsen burner. Use a beaker of hot water as a water bath. Hazard Ethanol is flammable.

Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. The time in the boiling water bath varies by elevation.