A very special THANK YOU to the following people, businesses, and organizations who have made this project possible:
- Allrecipes.com
- Andrews McMeel Publishing
- Venkat Balasubramani
- Chef John Besh
- Black Vulture Press
- Foodista
- Jarden Home Brands, makers of Ball ® Branded Fresh Preserving Products
- Leifheit USA
- Pangeality Productions
- Andrew Saeger
- Sasquatch Books
- Sur La Table
- Washington State Fruit Commission and Northwest Cherries
Love this whole movement–grew up watching my Grandmother can and picked it up myself a dozen years ago! Kudos to Kim O’Donnel; I was an early fan of her WaPo blog and have followed her since.
Wanted to give a shout out for Pomona’s Universal Pectin: it’s natural pectin with no preservatives and allows making jams/jellies with low sugar. I’ve been using it for the last two years with great success. http://www.pomonapectin.com