| Hi Achternaam, Are you still looking for canning lids?
We recently checked Fillmore Container (a Simply Canning sponsor), and they have a few types in stock now! If you need some lids for the upcoming canning season, check them out here. Note: They're in stock at the time of this writing, but you never know... Pectin, Gelatin, or Clear Jel? - New page! These three different products are used for thickening foods, but in very, very different manners. In this new Canning Chat, I discuss how you use these products, which foods they go with, and the proper ways to use them in your kitchen.
Learn about the Pectin, Gelatin, & Clear Jel here. Canning Tomatoes: Raw Pack - Page recently updated. When you're canning tomatoes, you can process them in a water bath or pressure canner. Instructions for BOTH included on this page.
Learn about Canning Tomatoes: Raw Pack here. Dill Pickles - Page recently updated. Years ago, I made dill pickles using the pickle recipe from the Ball Blue Book. They were tasty, but soft and soggy. My family resisted eating them, and the jars were a year and a half old. They were not spoiled, and I could have saved them longer, but I realized they were never going to be eaten. So I threw them out. I vowed to NEVER make pickles again, until I discovered these tricks to keep dill pickles crisp.
Learn about Dill Pickles here. Dandelion Jelly - Dandelion jelly was a fun project to try out. I was a little leery as to how it would taste, so I only made one batch the first time. I didn’t want to use all that sugar and find we really didn’t like it. I had no reason to fear. It is delicious!
Learn about Dandelion Jelly here.  Sharon
P.S. Get the training, advice, kitchen tips, and support to plan and fill your pantry and table with home canned foods. Simply Canning School is the tool you need to get moving! Choose individual classes to learn the types of canning that interest you, or just join the full membership instead! It's up to you...
Learn more about Simply Canning School here. | 
