The other day, I received a good question about substituting one sized jar for another. I love sharing my experiences with readers and fellow canners, so feel free to shoot more questions over to me via my website or by posting them on my Facebook page.
The safest way to can is to make sure you’ve got the right equipment and the knowledge you need to do the job consistently and efficiently.
When it comes to canning, everyone focuses on food, mixes, cans, equipment – and ignores the water. But not all water is the same, as evidenced by this latest reader question.
And, of course, if you have a question, let me know through my website or post it on my Facebook page. I’ll email an answer to you (if possible) and post my answers here and on Facebook.
Now, about that water problem …