By Theresa Crouse – SurvivoPedia
If you’re like me, if you see something you like, you wonder how to make them instead of just buying it from somebody else. This is how many of my friends have gotten into home canning – they’ve tasted something that I’ve made (I regularly give away my jellies, jams, and salsas as gifts) and then they want to learn how to make it.
When I tell them, I also teach them how to avoid several common home canning mistakes, and now I’d like to share them with you.
Whether you’re making peach preserves or entire meals in a jar, don’t make the following mistakes!
Not Wiping the Rims
This is one of those rookie mistakes that a person only makes large-scale once. It’s common even for an experienced canner to have a jar or two not seal, especially when canning greasy foods like meat or sauces.
Continue reading at SurvivoPedia: When Canning Goes Bad: 9 Common Mistakes To Avoid
Image source: Pixabay.com
Knowledge on canning non-acidic foods is invaluable to the modern homesteader. Knowing that these canned items will rest safely on the shelves of your storage room or pantry – and be edible when you need them – can give you peace of mind.
What Is Non-Acidic Food?
Non-acid foods do not contain acids like tomatoes do, and they are not canned with vinegar. As stated by the Ball website, non-acidic foods need to process at a temperature of 240 degrees Fahrenheit. This ensures that no fungus grows within the jars.
Make ‘Off-The-Grid’ Super Foods Just Like Grandma Made!
Non-acidic foods also need to be pressure canned. Unlike non-acidic foods, acidic foods only need to be put into boiling water for a set amount of time. Examples of non-acidic foods include meats, soups and vegetables such as carrots, peas or asparagus.
Materials Needed to Can Non-Acidic Foods
Pressure canning non-acidic foods requires you to have a few items:
- Pressure canner.
- (Make sure there aren’t any indents, scratches, rust, etc., on the bands.)
- (Make sure that there aren’t any scratches or tears on the seals.)
- Clean glass jars.
Continue reading at off The Grid News: The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)
By The Bug Out Bag Guide
Learning to preserve food through canning is a great step towards self-sufficiency. By canning your own food supply, you can prepare a stockpile of survival food for your pantry, develop your cooking skills, and use all of your harvested produce.
Canning is a great way to store healthy, homegrown food; here is a quick list of the benefits of home canning:
- A simple, time-tested concept that has a wealth of how-to and recipe resources available
- Less expensive than purchasing factory canned goods
- Better for long-term storage than aluminum as glass decreases the risk of leaching chemicals
- You can incorporate your own recipes, ingredients, and food to ensure your family will enjoy the meals and that there are no harmful additives – only the wholesome, organic ingredients you have selected
- Preserves surplus from home garden harvests to reduce waste
- Saves freezer space and is actually superior to freezing in that food will not spoil if the power goes out
As with any food-related project, the key to success with canning lies in following the proper canning safety guidelines. By following the proper canning safety guidelines to keep your canned food safe, you will ensure that your hard work is not wasted and that your healthy, homemade food supply keeps for as long as possible.
In this article, we will cover the ‘Dos’ and ‘Don’ts’ of safe canning practices so that you can rest assured your canned food is safe for your family and can all enjoy the many benefits of home canning.
Continue reading at The Bug Out Bag Guide: Safety Guidelines for Canning Your Own Food Supply