Home Canning Methods Explained

Preserving Your Produce at Home Can Be Overwhelming, but Here Are Some Simple Explanations!
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There are two main methods available for home canning. The boiling water canner method and the pressure canner method are the two most commonly used methods of caning. Both have their pros and con's and many people who can extensively use a mix of the two methods to obtain the best products.
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It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies. But even though modern conveniences have made preserving food a choice rather than a necessity, home canning remains a satisfying way to reap the bounty from your garden. Home canning isn't difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.

If you plan on canning pears, it's important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.

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Often vegetables need to be blanched before freezing or canning. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture.

Many people prefer freezing to canning and preserving food. It's quick and easy and retains the fresh, crisp flavor for fruits and vegetables.

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