Specifically, I'd like to know if/when I can use recipes to can, and I'm trying to find information about fruit/sugar/acid ratios. I'm fairly new to canning, but hate to stick to just the Ball Blue Book recipes (or web site), so any information would be welcome.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.