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AT HOME IN YOUR KITCHEN
Saving Small Batches of Summer
Saving in small batches is a genius approach to “putting up food.” With small jars and manageable quantities of fruits or vegetables to prep, canning a batch of jam or a pint of pickles can happen while making supper. Best thing? Small batches allow greater variety on your shelves for the cooler seasons ahead.
IN THIS ISSUE, we’re reviewing the basics of canning and preserving, then we apply this knowledge to the concept of small batches in three, unique and delicious recipes. We start with a Peach Sriracha Jam, continue with a Raspberry Habañero Jam, and top things off with some Pickled Hot Pepper Rings. You’ll find that saving in small batches is a revolutionary concept that will have you discovering, or re-discovering, preserving possibilities.
Summer Saved Simply
Location and Hours
Location and Hours
Swiss Diamond
Swiss Diamond 7 Inch Pan
School Checklist
Why Small Batches?
Why Small Batches?
Why Small Batches?
RECIPE: Peach Jam with Sriracha
RECIPE: Peach Jam with Sriracha
How To Can
Hot Water Bath Canning vs. Pressure Canning
Step by Step: Hot Water Bath Canning
Water Bath Canning
Water Bath Canning
Water Bath Canning
RECIPE: Raspberry Habanero Jam
RECIPE: Raspberry Habanero Jam
Q and A
Q and A
Q and A
Q and A
Q and A
Tools for Saving the Season
RECIPE: Pickled Hot Pepper Rings
RECIPE: Pickled Hot Pepper Rings
Cookbook Review
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2105 W. Stadium Blvd, Ann Arbor, MI 48103
Stadium (734) 665-7555 & Washtenaw (734) 971-4555

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