I love canning! And because I love it I think you should all do it too. I feel great when a shelf full of rosy local peaches in a mason jars sits waiting for pancakes on a winter day.
Here are two reasons to start canning:
- Preserved foods are the ultimate fast food. The labour is done upfront, then it’s ready in an instant when you need it.
- Canning is a cost saving way of eating. There’s a large outlay of cash to get started but the cost per jar is much lower than if you bought the same in the store.
There’s no losing when you start canning. Other than burning your fingers sometimes, careful with the boiling water.
- Do follow reputable canning recipes. Ball Complete Book of Home Preserving* is highly recommended or The Bernardin website.
- Do research food preserving safety guidelines. In the US visit the National Center for Home Food Preservation and in Canada visit Health Canada’s Home Canning Safety.
- Do invest in new canning jars, snap lids and rings.
- Do start with small batch recipes.
- Don’t follow your grandmother’s recipe and her canning instructions, food preservation science has come a long way. If your grandmother is a current day canning master and studies food safety, then please ignore this part.
- Don’t reuse snap lids. EVER!
- Don’t reuse glass jars from spaghetti sauce, or any other commercial glass jar, for canning.
- Don’t overdo it, see below
For more information visit Canning Across America’s FAQs.
Are you a canner? What’s your favourite food to can?
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