The ATK book is nice in the sense that it's all small batches 2-4 jars typically. Some things can't be preserved, like the pickled red onion I did, but it was just one onion and a couple of jalapenos, so it was perfect for our cookout. Other recipes give instructions for how long they can be stored with or without canning. I just started canning last year and this book just seemed to have some interesting recipes to try. With the smaller quantities it gives you a chance to try and see if you like ?
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