Need some canning advice. . .Just got back from the strawberry u-pick and am going to make some preserves for canning for the first time. Is there a specific ratio of fruit to sugar and acid I need to follow to ensure safe canning? Also, I want to make a few jars with different seasoning/herbs, such as basil, cardamon, and maybe tarragon. At what stage would I add the herbs - at the end? What about the spices - at the beginning?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)