Survival Kitchen–How to Avoid Common Canning Mistakes
Jackie has an article on avoiding common canning mistakes in the July/August, 2013, issue of “Backwoods Home Magazine” (Issue #142). Below is an excerpt and a link so you can take a look at the whole thing.
Avoiding common canning mistakes
By Jackie Clay-Atkinson
Canning has been an important part of my life since I was a young girl helping my mother and grandmother can in our Detroit basement. I loved the smell of fresh peaches simmering in syrup and the pungent spices used for making pickles. I loved going out in the garden and picking fresh fruit, cucumbers, and tomatoes. I also loved our family weekend outings in the country, picking up boxes and baskets of foods to can from roadside markets and farmers’ trucks.
In growing up with relatives who experienced the Depression, I soon realized what a wonderful thing it was to have a pantry chock-full of all sorts of foods to “see us by.” Once properly canned and stored in the pantry, any food not eaten during the winter will remain good for years, without losing any of its gourmet taste or nutrition.
Read the whole article here:
http://www.backwoodshome.com/articles2/clay-atkinson142.html
Excerpt used with permission of Backwoods Home Magazine.
http://www.backwoodshome.com 1-800-835-2418.
If you can regularly, do you have any tips or words of encouragement to add for those just starting out with canning? Why not leave a comment below.
Source: http://destinysurvival.com/2013/07/30/survival-kitchen-how-to-avoid-common-canning-mistakes/
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Whistler Blowers, Insiders
Just a thought… check it out & experiment with it yourself. Store bought jar products use industrial grade rubber/plastic seals on their jars to preserve the foods inside. We experimented and discovered some of these jar seals may be tough enough to “RESEAL” themselves… perhaps over and over because the screw on lids also aid in holding a seal.
If in doubt, try some molten paraffin as a second layer of protection… and what them for a few weeks. Remember, during hard economic times, canning lids may be tough to find… then what? Just because they are plentiful now does mean they will be later as more folks learn to can. Reuse is critical to sustaining an ability to keep canning as harvests come… and jars are empty. I’ve even seen plain old rubber seals used on old mason jars… what’s used today is infinitely more durable… if not cut, scratched or bent.