Canning Basics is perfect for those who are starting to preserve foods for the first time and for those experienced canners who want to learn a new canning trick or two. Renowned Seattle Chef Tom Small takes the fear out of canning by providing step-by-step instruction from the basics to more advanced techniques that come from years of experience and the science of safe canning. Learn skills utilizing several techniques: Water bath canning, pressure canning & freezing to safely and deliciously preserve almost a dozen different pantry staples, including fresh fruits & vegetables, jams & jellies, curds & applesauce. Also learn about equipment, cleaning, sealing, storage and more.