Safe Canning Practices

Home Canning and preserving is very rewarding, but for those of you new to the science and math, canning can be quite daunting and often times challenging. Understanding the many terms used to describe various ingredients, techniques and methodologies are the building blocks for a successful and safe canning experience.…

📌 Note: This article has been archived for historical reference.For the most current and in-depth information on understanding botulism and the science of home canning, please read my latest article:👉 The 240° Myth: Botulism, Heat Resistance, and the Misunderstood Pressure-Only Mandate     End the misguided fear of contracting botulism…

Home canning, or jarring as they say in Europe, dates back to the Napoleon War era starting in 1803. Surprised? I love sharing the long-standing history of home canning and preserving food because so many do not realize canning wasn’t “invented in America” by way of the USDA.   The…

Home canning has been used as a safe means of food preservation for centuries Many may not know this, but home canning as a way of food preservation dates back to the Napoleon War era starting in 1803.  In a nutshell, Napoleon was losing the war on the front line…

Water Bath Jams, fruits and acid-rich foods such as tomatoes, pickles, pickled foods, and relishes do not need to be canned in a pressure canner. A water bath will do the job. Water bathing raises the temperature up to 212 degrees. The timing required depends on 1) how well the…