Why You Should Try Canning
For years I had canning envy. Relatives and friends would give me delicious jars of jam or sauce, and I would ask them… Was it hard to can? How did you do it?
And then I would feel intimidated as they described the process. I didn’t know what some of the terms meant… water bath, headspace, processing time… huh?
I imagined you needed a ton of special kitchen equipment AND a degree in food science to successfully can stuff. Well I was wrong. Canning is easy, fun and economical. Don’t let a few terms you don’t immediate know stand in your way of canning. Here myth v. reality reasons why you may be holding off on canning.
Canning: 5 Myths v. Reality
Myth #1: You need to buy a ton of expensive equipment.
Truth: You probably have all the kitchen equipment you need, especially if you want make high-acid foods like jams/jellies, chutneys, salsas, tomato sauces, and much more! While you do need new glass preserving jars, lids and bands (which are not expensive at all), you can use your large stockpot, wooden spoons, a ladle and funnel. No need to make any more purchases!
Myth #2: The recipes are too complicated.
Truth: Canning recipes can be some of the easiest recipes to follow! Check out some recipes on Ball® Canning’s site freshpreserving.com, or get a copy of the Ball® Blue Book Guide to Preserving where you’ll find five hundred tested canning recipes to choose from.
Myth #3: Home canned foods don’t taste good.
Truth: Home canning is an awesome way to allow you to enjoy produce throughout the year by capturing food at it’s peak freshness. Just think about enjoying the the fruits of your garden or fresh produce from the farmer’s market ALL year long.
Myth #4: I can’t understand the “science” and don’t want to make anyone sick if I can wrong.
Truth: You can find easy to understand info about the science of canning at freshpreserving.com including a chart that spells out exactly how long to process/boil your recipe based on altitude charts. I recommend reading this free Water Bath Canning Guide. It may seem intimidating at first glance, but the bottom line is to make sure the water is at a strong boil
Myth #5: Canning is Old Fashioned and out of date.
Truth: Canning is a wonderful tradition and it will never go out of style! Sure Grandma and Mom might have canned but canning is something that people of every generation can do an enjoy. As food trends change, so do ideas for what to can. There are 75 fresh recipes in this year’s Ball® Blue Book Guide to Preserving. Some of the cool recipes you’ll find include Peach Chutney and Lemon-Mint Vinegar… definitely on trend food ideas.
Ok… ready to try canning? Here’s the perfect place to start!
Can It Forward Day
Can-It-Forward Day is just around the corner! On August 1st Can-It-Forward Day will be broadcast live at FreshPreserving.com from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana. This fun event celebrates the joys of fresh preserving. I am thrilled to be one of four blogger ambassadors from across the country who will be sharing out preserving expertise during the live webcast. Each of us will be sharing a recipe unique to our communities. Since I’m from Washington state, I’ll be sharing a Apple-Blueberry Jam Recipe.
Tune into the live webcast of canning demos on the website for the Ball brand home canning www.FreshPreserving.com or click this link from 11:00am – 4:00pm EST. You can even submit your home canning questions and get answers in real time.
Plus you can host a home canning party on August 1st. Visit www.FreshPreserving.com for the official Can-It-Forward Day Recipes
Finally, use the hashtag #canitforward to share your home canning creations, tips and tricks via social media!
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