Clik here to view.
Four canning tips for great jams and jellies
by Shirley Camp, Master Canner and retired University of Illinois Extension Educator Strawberries, blackberries, raspberries, blueberries and other berries are wonderful foods for making jams, jellies...
View ArticleClik here to view.
What you need to know about pectins
by Shirley Camp, Master Canner and retired University of Illinois Extension Educator So you are ready to make jam, jelly, conserve, marmalade or some other type of jellied product and you know what...
View ArticleClik here to view.
How to freeze and preserve berries
by Shirley Camp, Master Canner and retired University of Illinois Extension Educator If you have an abundance of berries, you may want to freeze some for later use. My favorite way of freezing berries...
View ArticleClik here to view.
General jelly-making tips
Shirley Camp – Retired University of Illinois County Extension Specialist by Shirley Camp, Master Canner and retired University of Illinois Extension Educator To make jellies and jams that are of good...
View ArticleClik here to view.
Six Successful Pickling Tips with Mrs. Wages
What is your idea of the perfect pickle? Sweet and crisp, dill and crunchy, or maybe with a little bit of zing to spice it up? There are several different flavors of pickle mixes available and the best...
View Article
