| Hi Achternaam, Did you hear the exciting news I posted on Facebook last week?
The updated spiral-bound Simply Canning Guide (2nd Edition) is ready for purchase! I'm so excited to finally be able to offer the book to you. It's only been out for a short time, and already I've been receiving heartwarming thank you notes. You are making me smile. :) Here's one: "Order placed! Thank you for doing this...wish more 'kitchen' books were available as spiral bound. Also, thank you for all of the wonderful info. I've been canning for 30'ish years and have learned a lot from your e-mails." -K. Thanks, K! (And everyone else who has emailed me. I'm working through message, but I so appreciate your support.) Get the Simply Canning Guide (2nd Edition) here!
And now, for our regular articles.
Pressure Canners - There are two main brands of pressure canners: the Presto and All American. Which one is the best for you to buy? Here's my video review and comparison.
Learn about Pressure Canners here. Growing Parsley - Growing parsley yourself means you’ve got fresh ready at hand for your kitchen. So good.
Learn about Growing Parsley here. Pickled Carrots Recipe - Pickled carrots are a great, colorful addition to any dinner table. I love the cinnamon flavor with the carrots in this particular recipe. These jars also make a beautiful presentation!
Learn about Pickled Carrots here. Cherry Pie Filling - These directions are for either sweet cherries like Bing cherries OR sour cherries that you traditionally use for pies. Since fruit is a high-acid food, you can safely can cherry pie filling in a water bath.
Learn about Cherry Pie Filling here. Sharon P.S. Get the training, advice, kitchen tips, and support to plan and fill your pantry and table with home canned foods. Simply Canning School is the tool you need to get moving! Choose individual classes to learn the types of canning that interest you, or just join the full membership instead! It's up to you...
Learn more about Simply Canning School here. | 