Dill Pickles … and Straight Talk About Canning

Reader Contribution by Nan K. Chase
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As I speak to more and more gardening groups, and especially to younger gardeners just beginning their adventures with growing and preserving their own food, I see the greatest reluctance about trying to can foods.

It turns out that a lot of new gardeners are unnecessarily frightened about a deadly toxin — botulism — that used to be associated with canning. But I will make a plea for rationality and reasonableness, and show you how easy and rewarding it is to get hooked on canning, and how out of date that fear is today.

It’s OK. Just admit that you might have worried about food poisoning … and be willing to take my word that home canning is safe. If you can read a recipe and boil water, that’s practically all there is to it; folks all over the country make canning an economical lifestyle. Jams and jellies, sauces and juice, vegetables and fruits. 

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