A furious day in the kitchen yesterday saw me introduced to the art of canning. Neither of us had attempted this before and so are not really sure we got it right, but went for it anyway. Twenty something cans of fresh plum tomatoes, a load of apple sauce, some apple butter (nothing to do with butter) and some salsa.
Its great to have all this produce ready to store but I feel like a rank amateur: any canning hints, tips, lessons, or favourite recipes?
