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Canning is a preservation method for food that has been used for centuries. It involves sealing food in airtight containers and then heating them to destroy any bacteria that may be present. This method can be used to preserve a variety of foods including fruits, vegetables, meats, and soups. There are two main methods: hot water bath and pressure.

Hot water bath canning is typically used for acidic foods such as fruits, pickles, and tomatoes. This method involves heating jars of food in boiling water for a set amount of time to kill any bacteria present. The heat also creates a vacuum seal that helps prevent spoilage. Hot water bath canning is a simple and cost-effective way to preserve food and is suitable for beginners.

Pressure canning, on the other hand, is used for low-acid foods such as vegetables, meats, and soups. These foods require higher temperatures than can be achieved with a hot water bath in order to kill any bacteria present. Pressure canning involves placing jars of food in a specialized pressure canner and heating them to a specific temperature for a set amount of time. This method requires more specialized equipment and knowledge but is essential for preserving low-acid foods safely.

Canning is an important skill to learn because it can help save money and reduce waste. By preserving food when it is in season, you can enjoy it year-round and avoid paying high prices for out-of-season produce. Additionally, canning can help reduce food waste by allowing you to use up excess produce that may otherwise go bad.

We love canning and hope you’ll try your had at our canned green beans, canned potatoes and canned carrots!