Water bath canning is the process most people use to can fruits, vegetables, jams, jellies, and pickles at home. Unfortunately, the canners rarely come with directions, and the instructions in many canning books can be complicated and hard to follow.

This volume answers questions entirely about water bath canning. Here, the author shares jam, jelly, and preserves recipes including pear-vanilla jam and ginger-quince jam, and provides an overview of proper pickling. She also gives step-by-step instructions for canning fruit, as well as tips for sugar-free canning.