Why Small Batch Canning Is Awesome

When I first started canning, I made huge batches of jam. Every inch of my kitchen would be covered in sticky fruit residue. Each jamming session took hours and hours, but I did it that way because that's just how I thought canning was supposed to be.

Small Batch Canning
  The Kitchn

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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