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Index of reference topics

(Looking for recipes? See separate Recipe Index )

• About HealthyCanning.com
• Apple peelers for home canning
• Archive Page
• Canning Equipment
  • Ball
  • Ball HarvestPro Sauce Maker
  • Bernardin
    • Bernardin History
    • Bernardin Jars
      • Bernardin 750 ml jars
    • Bernardin Vintage Jars (Green)
    • Bernardin Vintage Jars (Purple)
  • Canning Jars
    • Atlas mason jars for home canning
    • Bail Lid Jars
    • Canning Jar Sizes
    • Frutta del prato jars
    • Gem Jars and Lids
    • Golden Harvest Mason Jars
    • Kerr Jars
    • Kilner Jars
    • Le Parfait Familia Wiss Mason Jars
    • Le Parfait’s hinged-lid jars
    • Leifheit Jars
    • Lightning Jars
    • Quattro Stagioni Jars
    • Re-using jars from store-bought products
    • Weck Jars
  • Canning supplies in Canada
  • Dealing with stuck canning rings
  • Funnels for home canning
  • Jelly Bags
  • Lids for home canning
    • Ball SureTight Lids
    • BPA and Canning Lids
    • Buckled Lids
    • Magnetic Lid Wand
    • Mason Jar Lid Tighteners
    • Mason jar storage caps
    • One-piece lids for home canning
    • Pinholing in canning jar lids
    • Plastic Storage Caps
    • Tattler Reusable Canning Lids for Home Canning
  • Newell
  • pH Meters and Home Canning
  • Storing Canning Rings
  • Water Seal Canners
  • What do you call your canning jar rings?
• Certo Pectin
• Copyright policy at HealthyCanning.com
• Drying food
  • Blanching before drying food
  • Blanching times for drying fruit
  • Blanching times for drying veg
  • Blanching times for freezing vegetables
  • Checking produce before drying
  • Conditioning Dried Foods
  • Dehydration weight test
  • Food Dehydrators
  • Food Drying Methods
  • Fruit drying pre-treatments
  • Popping the back of fruit to be dried
• Estimating nutritional values of a home canning recipe
• Healthy Canning
• Healthy Canning FAQ
• Heat Diffusers
• Home canning concepts
  • Acidifying tomatoes for safe home canning
  • Acidity / low pH is what makes water bath canning safe
  • Acidity of water and vinegar combinations in home canning
  • Adjusting batch size in home canning
  • Altitude and home canning
  • Bacterial Load
  • Canning on Glass and Induction Stove Tops
  • Canning on hot plates or portable burners
  • Creative home canning
  • Crisping Pickles
  • Crushing (aka mashing) fruit
  • Debubbling jars in home canning
  • Don’t tilt your canning jars
  • Fat and oil in home canning
  • Flat Sour
  • Heating patterns inside jars
  • Heirloom tomatoes: were they really more acidic?
  • Home Canning Fruit
    • Approximate Yields for Canned Fruits
    • Canning liquids for fruit
    • Home canning fruit sugar-free
    • Home-canning low-acid fruits
  • Home-canned Jelly
  • How to jazz up your pressure-canned vegetables
  • Just how nutritious are home canned foods?
  • Labelling home-canned goods
  • Loss of liquid during home canning
  • Low-Temperature Pasteurization Treatment
  • Miscellaneous information about home canned pickles
  • Pack types for home canning
  • pH’s role in home canning
  • Pickling versus slicing cucumbers
  • Safety margins in home canning recipes
  • Smarter sweet choices for your home canning
  • Stacking canning jars in storage
  • Sterilizing canning lids & jars
  • Store your home canned food without the canning rings
  • Sugar and salt-free canning
  • Sugar-free jams and marmalades
  • Sugar’s role in home canning
  • The role of headspace in home canning
  • The role of salt in home canning
  • Using zucchini instead of cucumbers for pickling
  • Wash your jars of canned goods before storage
  • Water Activity
  • What does processing time mean in home canning?
  • What is the 50 / 50 rule in pickling?
  • What is the definition of home canning?
  • What is the shelf life of home canned goods?
  • What the heck does fingertip tight actually mean?
  • Why do some tomato products need acidification but not others?
  • Why would a canning jar lose its seal?
  • Why you have to peel some vegetables and fruit for home canning
• Home canning ground poultry
• Home canning recipe books from reputable sources
• Home Canning Safety Topics
  • Botulism and home canning
  • Botulism from Home Canning in the United States
  • Dos and don’ts for home canning
  • Key issues in home canning safety
  • Mould on home preserves
  • Safe Canning Police
  • Safe tweaking of home canning recipes
  • Should you boil your home canned vegetables?
  • The old British method of just “bottling” preserves is known to be unsafe now
  • The world of home canning is not 100% black and white
  • Unsafe home canning practices
    • All jars of home preserves must be heat processed
    • Cowboy canners
    • Do not use Mason jars as meatloaf grease grabbers
    • Fractional sterilization” or “intermittent processing
    • Home Canning Cured Meats (Bacon, Brined, Corned, Ham, etc)
    • Home-canned cake
    • Inversion Canning
    • Microwave Canning
    • Open Kettle Canning
    • Oven Canning
    • Oven sterilization of Mason jars
    • Why do you have to process jars of jam?
• How to get started in home canning
• Ingredients for home canning
  • Apple Cider Vinegar
  • Calcium Chloride (aka Pickle Crisp®)
  • Citric acid and home canning
  • Clearjel Starch Thickener
  • Dill substitute for pickling
  • Flour and Corn Starch Use in Home Canning
  • Herbamare® Salt Substitute
  • Home canning with herbs
    • Can you use sage in home canning?
    • Using bay leaves in home canning
  • Home canning with stevia
  • No Sugar Needed Pectins
    • Bernardin No Sugar Needed Pectin
    • Pomona Pectin
  • Passata
  • Pickling Spice
  • Pickling vinegar
  • The acidity of lemons and home canning
  • Vinegar strength in Australia and New Zealand
  • Water’s Role in Home Canning
    • Hard water and home canning
    • Vinegar in canning water
    • Why some canning directions call for fresh water
• Issues in home canning
  • Can your freezer
  • Canning jam in pint jars
  • Canning versus freezing
  • Double-decking in canners
  • Energy requirements for home canning
  • Giving Home Canned Items as Gifts
  • The frustration of imprecise measurements in home canning
  • The new home canners
• Labelling your preserve jars
• Le Parfait home canning recipes
• Learning resources for home canning
  • Ball Blue Book
  • Ball’s home canning books
  • Bernardin’s Home Canning Recipe Books
  • Canadian Living as a safe canning recipe source
  • Canning News Bulletins
  • Canning: A lifetime of ongoing learning
  • Common mistakes the media make when talking about home canning
  • Emerie Brine
  • Fresh lime juice salsas in the All New Ball Book of Canning
  • Fun facts about home canning
  • Historical Canning Guides
  • Home Preservation of Fruit and Vegetables Review
  • Master Food Preserver Courses
  • National Center for Home Food Preservation
    • Dr Elizabeth Andress
    • Gerald D. Kuhn
  • Online courses in home canning
  • Online recipe sources for home canning
  • Online resources from the home-canning community
  • Putting Food By review
  • Reputable sources for home canning information
  • Resources for home canning
  • Resources for home canning in Canada
  • Resources for Home Preserving in Australia
  • Resources for Home Preserving in New Zealand
  • Resources for Home Preserving in the United Kingdom
  • Ressources canadiennes pour les conserves maison
  • So Easy to Preserve
  • So Easy to Preserve Video Tutorials
  • The USDA Complete Guide to Home Canning
  • The USDA’s role in home canning
  • USDA Recommendations for and against
  • What changed in the USDA Complete Guide between 2009 and 2015?
  • What’s new in home canning?
• Leave the plastic on your mason jar boxes
• Master Food Preserver Help Groups
• Pressure Canning
  • Can I just pressure can everything instead of water bathing?
  • Dirty lids after pressure canning
  • Minimum jar load for pressure canners
  • Pressure Canner Altitude Adjustments
  • Pressure Canner Brands
    • All-American Pressure Canner Manual Review
    • All-American Pressure Canners
    • Mirro Pressure Canners
    • Mirro Pressure Cooker & Canners Instructions Manual
    • Pressure Canner Gaskets
    • Pressure Canners: Dial Gauge or Weighted Gauge?
    • Pressure Canners: When size matters
    • Pressure Cookers versus Pressure Canners
    • Pressure Gauge Testing
    • Presto Canners
      • Presto Pressure Canner 3-piece Regulator Weight
      • Presto Pressure Canner Accessories
      • Presto Pressure Canner Gauge Testing
      • Presto Pressure Canner Manual
      • Presto Pressure Canner Replacement Rings / Gaskets
  • Pressure Canner Heat Source
  • Pressure Canning Fish and Seafoods
  • Pressure Canning Principles
  • Pressure Canning Step-by-step
  • The cool down process is important in pressure canning
  • Why is 10 pounds and not 15 pounds the base for pressure canning?
• Privacy
• Recipe Index
• Recipes
• Reputable Food Drying Books and Publications
• Salt substitutes in home canning
• Should you bake in canning rings?
• Sitemap
• Steam Canning
• Terms of Use
• Testing a vacuum in home-canning jars
• Tomato home canning considerations: colour, variety, ripeness
• Tomatoes separating in jars
• VKP Steam Canners
• Water bath canning: step by step
  • Altitude adjustments for steam and water-bath processing
  • Improvised Canning Rack / Bottom Trivet
  • Water Bath Canning Theory
  • Water-bath canning: the cool down process is important
• Contact Page