The easiest and safest methods for making delectable preserves in small batches -- all year long. This book takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive Inside, you’ll discover: •The many advantages of small-batch canning. •The kitchen utensils needed. •How to choose your jars and sterilize them. •How to fill the jars. •How to use the hot water bath technique. •How to store your jams, jellies, and preserves. •Tips for making the best jams, jellies, marmalades, preserves, and conserves. •How to test for doneness.