how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 13 answers

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
posted by veggieboy on Aug 10, 2007 - 9 answers

Does liquid pectin cause jam to set more slowly? [more inside]
posted by onhazier on Jun 12, 2006 - 7 answers

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko on Jul 11, 2004 - 6 answers