These home cooks each focus on one food—and do it very, very well. Here are their recipes
Photo by José Mandojana
Since the jars are meant for long storage at room temperature (sealed jars keep up to 1 year in a cool, dark cupboard), you need to use a pressure canner (which raises food temperatures to 240° and above) to wipe out any bacteria that could cause botulism, a serious illness. You can order a pressure canner online from amazon.com. Use either a dial-gauge or a weighted-gauge pressure canner; be sure to follow the manufacturer's instructions. For detailed advice on canning with a pressure cooker, see the USDA Complete Guide to Home Canning, online at foodsaving.com/canning_guide.
Feel free to add a pinch of dried seasonings to each jar, such as red pepper flakes, dried oregano, or dried rosemary.
Recipe: Freshly Canned Tuna