Hot Fruity Vinegar

Canning, Baking, and all things Kitcheny


Everything you ever wanted to know about Hot Fruity Vinegar in one easy to read FAQ.

Where did you get your blog name?

I stole it.  Plain and simple.  I was reading this post by Marisa over at Food in Jars. She uses this term to describe the smell in her apartment while making grape catchup and it just stuck in my head.

How long have you been canning?

I started at a young age. When I was a girl scout one of the summer camps I went to was a kind of pioneer like program. We made butter, bonnets (which I think I might still have), and best of all fresh Strawberry Jam. I know I don’t have any more of that. That means I was about 12 the first time I ever made anything to can.

However my grandmother had a plum tree in her backyard in California. I don’t know what kind of plums they were but to this day I can’t stand the taste of plum jelly. I just got sick of the cases of it we would get almost every year when I was a kid. Plum jelly sealed with wax. Just yuck. So I was exposed to canning at a much younger age. I can’t remember the first time I ever had that jelly but I’m glad she doesn’t make it anymore.

What do you can?

What don’t I can? Anything and everything that I can think of, that can be canned in a waterbath canner, goes in jars and then in my canner.

Below you will find a list of my blog posts on basic new/novice canner questions. Just click on the title of the post to get the answer to your question.

How hot does the water need to be?
What equipment do I need?

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