If a jam is going to be processed, leave room between the jam and the lid. The jam will expand in the jar during processing.

To keep delicate vegetables crisp and snappy, we find it best to process the jars in hot water rather than boiling water.

To achieve the proper acidity in preserving recipes, we use bottled lemon juice because its pH is always consistent.

The boiling point of water decreases as altitude increases, which means you must process food longer at higher elevations.