Serious Eats: Talk
Does anyone do home canning? I wanted to try canning some pie fillings but I don't want to follow specific recipes. I'd like to infuse some with alcohol. From what I've read experimenting can be very dangerous. Is it because of the ph levels? Could I just test the ph of my recipes to figure out how to process them? I bought a pressure canner that I understand can be used for both methods. Any advice would be appreciated.