Canning Basics with Chef Tom Small

Seattle-area Chef Tom Small is the presenter for this effective primer on canning techniques. Briefly touching on the history of food preservation (now more of a hobby than the absolute necessity it used to be), as well as sanitary conditions (to avoid bacteria), quality equipment, altitude considerations, and changing practices, Canning Basics features onscreen recipes and instructions, with subsequent demonstrations by Small. Including instructions for canning applesauce, strawberry freezer jam, strawberry jelly (using cheesecloth to strain), refrigerated lemon curd (made with butter and egg yolk), citrus marmalade, jalapeno jelly (with bell peppers), and fruit and vegetables (using a weighted gauge pressure canner), the program serves up concise and easy-to-follow directions for novices and experienced canners alike. Recommended. Aud: P. (J. Williams-Wood)