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.
I'm considering teaching cooking classes at local meal prep business. Have any of you attended one? What was did you like or dislike? Are you likely to take another one? What do you consider a reasonable price? Demo or Hands on? Thanks for help!
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