You might have been storing, canning, and preserving for quite a while, but there is always a new trick to learn when it comes to keeping your favorite foods and staples safe. We have compiled five necessary storage and harvesting tips for every canning enthusiast interested in preserving their home-grown stock of fruits and vegetables. Preserve Fresh Fruits Into Jams and Jellies Who doesn’t like to eat home-made jam with toast all summer long? Not only does it serve as a perfect breakfast and treat, but you can also preserve your summer fruit as a delicious jam to enjoy all... more »

Whether it’s a birthday, an anniversary, or a housewarming party – it is always thoughtful to bring a gift. But what do you present the DIY king or queen who makes their jams and preserves themselves? We suggest going beyond the usual gifts and pay attention to their interests. If you have a friend who’s obsessed with everything homemade and loves to make preserves of jam, chutneys and pickles, here is our list of gift ideas for them: Customized Canning Labels If you have a friend or family member who makes jams, pickles, and chutneys – gifting them a label... more »

Canning was used to preserve foods before freezers became a standard fixture in every household. Many people still believe that it is the most effective method of conserving food as it retains the nutritional value of the food. But now, many other elements also factor in when measuring the efficiency of both preservation methods. These include time, taste, texture, consistency, and spoilage of food, to name a few. Canning and freezing both have their pros and cons, and if you are wondering which process is more viable, let’s find out. Pros And Cons Of Canning If you want to take... more »

Home canning is an exciting hobby, but before you start on your journey to preserving foods and fresh produce on your own, you need to know how to do it correctly. When it comes to low acid foods with a pH of 4.6 or above, pressure canning is the safest method. This is because low acid foods aren’t appropriately processed during water bath canning and so the spores of Clostridium botulinum bacteria survive boiling water. These spores later grow in the sealed jars of water bath-canned low acid foods and produce a deadly toxin. This is why low acid foods... more »

Dill pickles are a staple in every American household. A classic topping on burgers and hotdogs, dill pickles epitomize summer for everyone. However, if you love to make them at home, the problem is that you may end up with soft, mushy pickles instead of perfect, crispy ones. As much as we’d like, it’s not possible to prevent pickles from going soft, especially if you didn’t pay attention during the canning process. If left in jars for extended periods, your pickles will eventually begin to get mushy. That’s why it’s important to get the canning process right and leave the... more »

Ever wish you could store batches of your famous jam for months? Maybe you have a child going away to college, and you wish there were a way to make sure that they have your home-cooked meals every night? Well, let me tell you about a cost-effective, environmentally friendly, and healthy answer to your prayers. Canning food is the process of storing food in airtight containers. But before that, it is heated to a temperature where all harmful bacteria and microorganisms die so you can quickly cover and preserve it in pristine condition. Then open up the can whenever the... more »