Test Kitchen Tips: Canning
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Check out recent articles on pickling (‘Pickle Paradise’ by Russ Parsons) and fourth-generation family preserves business E. Waldo Ward & Son Inc. (‘Tradition Worth Preserving’ by Laurel Delp), and it’s hard not to want to take the art of preservation to its logical conclusion: canning.
Readers, like Deena Messinger of Los Angeles, wrote us asking about local canning and preserving classes, as well as general canning tips.
Although there are no local canning courses currently in the offing, we were able to pull together some great online resources, as well as stories and recipes from our archives....
General canning information:
National Center for Home Food Preservation
Canning supplies:
Los Angeles Times stories and recipes:
‘Capturing the Best of Summer’ by Susan LaTempa -- Ball Canning Cookbook review
‘Capture the Sun’ by Max Withers -- tomato preservation
In the Kitchen column by Russ Parsons -- fruit preserves
‘Truly Gifted’ by Jennifer Lowe -- jams and chutneys
‘How to Put a Garden in a Jar’ by Emily Green -- jams and preserves
‘Yes I Can’ by Gordon McKnight -- pickles
-- Noelle Carter
