Safe Preserving Tips in the time of COVID-19

Whether you are new to canning, returning to canning because of the pandemic, or have always canned the bounty of your harvest, there are certain tips that will help ensure that your time and efforts lead to safe, healthy food for your family.  Use recipes that are up to date. Some canning recommendations have changed […]

Read More...

Update: The jar sealed, is the food safe? and other questions

Tested recipes recommend glass Mason-style jars and 2-piece self-sealing lids for home canning. In the past few weeks, one of the most frequently asked questions has been about jar sealing. Handling jars and lids correctly will go a long way towards successfully preserving your garden’s bounty for the winter months ahead. Recommended jars. Regular and […]

Read More...

Canning update: successful jar sealing

Successful jar sealing often begins, and ends, with the lids.  Home canning requires use of a 2-piece sealing system, a flat metal lid and a metal band. Several years ago, manufacturers such as Ball changed the design of the lids to increase rust resistance and seal-ability and most lids no longer need to be preheated.  […]

Read More...

Safe substitutions when canning

The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin Division of Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and […]

Read More...

At the end of canning, why wait 5-10 minutes?

Many current home canning recommendations suggest a 5 to 10 minute wait at the end of the canning process prior to removing jars from the canner. Why is this wait time now included in some canning recipes and it is necessary for safety? Some home canning recipes, such as the Ball (Fresh Preserving) recipe for Classic […]

Read More...

Caution against canning white-fleshed peaches and nectarines

Unlike their yellow-fleshed cousins, white-fleshed peaches (Prunus persica) boast a creamy pinkish-white flesh that is sweeter to taste and low in acidity. Because the peach tree is a self-fertilizing tree, white peaches occur in nature, but they also develop as a result of hybridization. Varieties of white peaches have been documented as early as the […]

Read More...

Safe Preserving: Lots of Tomatoes to Can!

I have a bounty of garden tomatoes to can. How do I know whether to pressure can them or can them in a boiling water canner? There are lots of great things to be said for home-canned tomatoes: the flavor can’t be beat; canned tomatoes are a versatile pantry item, working well in so many […]

Read More...

Safe Preserving: Canned Chocolate Sauce

According to the National Center for Home Food Preservation, home canning chocolate sauce is unsafe. Are there any safe recipes for canning chocolate sauce to share as a holiday gift? Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and have been linked to botulism poisoning.  […]

Read More...