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2. 6 Canning Secrets Your Grandma May Have Forgotten To Tell You

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   4. Don’t Overfill The Jars. I know it’s tempting to pack as much as you can into each jar so there’s more goodness to enjoy later, but it’s important to leave a little bit of space at the ...

3. If You're Not Already Storing Your Food Like This, You're ...

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   The best way to store fresh herbs is in a tall glass or vase with water in the bottom for the roots to soak up. Place a plastic bag over the top, unsealed, and store in the fridge.

4. Easy Summer Recipes: Pickled Red Onions - AOL

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   Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.

5. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...

6. Pickling - Wikipedia

   en.wikipedia.org/wiki/Pickling

   Sweet pickles made with fruit are more common in the cuisine of the American South. The pickling "syrup" is made with vinegar, brown sugar, and whole spices such as cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe, Concord grapes and peaches. [19]

7. Pickling salt - Wikipedia

   en.wikipedia.org/wiki/Pickling_salt

   Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. [1] A widely circulated legend suggested that iodisation caused the brine of pickles to change color.