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?
Psst: Lentils keep just as long as dried beans but cook much faster
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