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This hands-on canning guide walks you from first rinse to stocked shelves. Chapter One sets up a safe station, explains pH and botulism in plain language, and shows when to use a water bath or a pressure canner. You’ll learn headspace rules, tomato acidification, and clean rim habits that set seals on the first try.
By Mary Boyd3
44 ratings
This hands-on canning guide walks you from first rinse to stocked shelves. Chapter One sets up a safe station, explains pH and botulism in plain language, and shows when to use a water bath or a pressure canner. You’ll learn headspace rules, tomato acidification, and clean rim habits that set seals on the first try.

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