Edith Marlowe

Edith cans from her garden every summer and writes preserving guides that follow tested USDA processes to the letter, because shortcuts aren't worth botulism.

How articles get written

Every guide on The Canning Primer starts with a real question readers ask about home canning and food preserving for beginners — water-bath canning for high-acid foods, pressure canning for low-acid foods, jams, jellies and pickles, equipment and jars, headspace and sealing, and storing the harvest safely. Drafts are researched against reputable sources, edited for clarity, and updated when best practices change. Nothing is published to fill space: if a topic doesn't deserve a full answer, it doesn't get an article.

Corrections & contact

Spotted something out of date or plain wrong? Email runbookify@gmail.com and it will be fixed. See the About page for how the site is funded.