Home canning is a safe, enjoyable activity that produces nutritious, delicious food thanks to all the modern research that has been done and the techniques that have been developed from it.
Through the Internet, all this modern knowledge is at our fingertips to guide us in preserving food in a way that lets us create for our friends and family a quality, safe product.
Sadly, some of the old, discredited ways that did the exact opposite have popped up too, so it’s important to understand the difference.
- 1.1 Botulism and home canning
- 1.2 Botulism from Home Canning in the United States
- 1.3 Dos and don'ts for home canning
- 1.4 Home-canning low-acid fruits
- 1.5 Key issues in home canning safety
- 1.6 Mould on home preserves
- 1.7 Safe Canning Police
- 1.8 Safe tweaking of home canning recipes
- 1.9 Should you boil your home canned vegetables?
- 1.10 The old British method of just "bottling" preserves is known to be unsafe now
- 1.11 The world of home canning is not 100% black and white
- 1.12 Unsafe home canning practices
- 1.13 All jars of home preserves must be heat processed
- 1.14 Cowboy canners
- 1.15 Do not use Mason jars as meatloaf grease grabbers
- 1.16 Fractional sterilization" or "intermittent processing
- 1.17 Home Canning Cured Meats (Bacon, Brined, Corned, Ham, etc)
- 1.18 Home-canned cake
- 1.19 Inversion Canning
- 1.20 Microwave Canning
- 1.21 Open Kettle Canning
- 1.22 Oven Canning
- 1.23 Oven sterilization of Mason jars
- 1.24 Why do you have to process jars of jam?