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?
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
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.