Jul 12 2020 44 mins 5
Just like we have seen an interest in people gardening and raising their own meat, lately there has been an increase in the number of people wanting to learn how to can. But, some people find this to be a daunting task. In fact, I know several people who have a pressure canner sitting in a closet because they are too afraid to try it. So, if you’re one of those people (new to canning or too afraid to try), my goal is to help you get started. I’ve said I’m not an expert in many things. And maybe I'm not an expert here either. But, this is an area where I do have quite a bit of experience. I’ve been doing this for 14 years and have literally canned thousands of jars of food. So. on this episode we talk about the two different methods of canning that are approved for home food preservation; water bath canning and pressure canning. We talk about how they are the same and how they are different. We discuss the ways that you would apply the two methods. We also delve into some of the reasons why I think people avoid pressure canning in favor of hot water bath canning. And I share why I think they are wrong. We also talk quite a bit about botulism; what it is, how it multiplies and what you can do to avoid having it in your canned goods. Much of that information comes from this website. Finally, we talk about some common sense things people can do to ensure that they are canning safely. Here is a link to the National Center for Home Food Preservation Here is a link to the Ball Complete Book of Home Preserving (affiliate link) Here is a link to the Presto Canner I mention. Enjoy! Brian http://www.thehomesteadjourney.net https://www.facebook.com/TheHomesteadJourneyPodcast http://www.youtube.com/c/3BFarmandHomestead https://www.facebook.com/3BFarmNY/ https://www.instagram.com/thehomesteadjourneypodcast/?hl=en [email protected]
