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I love to can fruit, and so I was very excited when the publishers of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes asked me to test a recipe from their book, free of charge, for my honest review.
My love affair with canning began a few years ago when I made my first batch of jam, under the guidance of my mother and I have never looked back.
The inspiration for me wanting to learn how to can food came with the family farm, which had a mini-orchard filled with apple, peach, and plum trees. Since then, I’ve made blackberry, peach, plum, and strawberry jams as well as applesauce.
**I received the book, “Ball Brand, Can It Forward” for free. However, my review and opinions are my own.**