& more people are starting to grow their own vegetables.
With the interest in gardening, naturally to me, the next step
is canning. Besides preserving your own, homegrown veggies, people
are also getting into canning their own food. Buying things in
bulk at a lessor cost, and preserving. Canning supplies have been
flying off of the shelf in some stores. It's great that people
are starting to get back to basics, but there are steps you need
to take to make your preserved foods safe. The
Ball Blue Book of Preserving, is the best place to start.
You can buy it just about anywhere (ACE, True-Value, Meijers,
etc). Check out the link at the bottom of the page
temptation to change a recipe is great (and I should
talk, I'm guilty of changing recipes), but you should stick
with an approved recipe, so as you don't change the consistancy
and possible acidity of your canned goods. The first two recipe
sites** listed on the left are approved. There is a specific time
of heating for each approved recipe, that's been tested to help
kill bad organisms. Botulism is the big baddie in canning. Canning
is a wonderful way of preserving your home grown produce. It's
a very satisfying hobby for many. But be safe, follow the rules!
Click on the link for an interesting PDF about major
canning sins, by the Utah State University Extension.
is a site online that has just about everything you need to
know about preserving safely. It's from the University
of Georgia, which does all the testing, and produces courses
for other universities in food preservation safety. They even
have a free online self-study course! The course
is offered in the University of Georgia WebCT system. UGA requires
registration for you to receive a login. I sat down for a couple
of hours early on a Saturday morning and completed the course.
Even though I have been canning for years, I still learned a lot!
Follow the link below.