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Aug
3
In jams and jellies, acidity is the key to avoiding botulism
The Splendid Table, Saturday, August 3, 2013 at 0am
The first time writer Kevin West tried preserving, he found great strawberries. Why not make grandma's jam, how hard could it be? Pretty hard -- the jam was a disaster.

It was a good thing though, because West caught the preserving bug. He studied -- he spent a year alone on jams, he experimented and he took science courses. West is now a certified master preserver and author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving. (Shortride)… (more)

Kevin West has 14 past events. (show)

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