HOMEGROWN Life: How to Can Safely

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Here in the Bay Area, we planted our tomatoes, eggplants, and tomatillos in the spring. A couple of weeks later, we planted peppers, squash, cucumbers, melons, beans, and corn. Now, we’re be busy harvesting and preserving our bounty through drying, freezing, and canning.

Thinking ahead to our own canning made me think about how preserving has gained in popularity in recent years, and how I’ve see some really great recipes out there on the interwebs. I’ve also seen some really dangerous ones that scare me. I’ve seen so many bad ones, in fact, that I’ve decided I’m not going to judge canned goods at events anymore unless the recipe and canning process are included along with the sample. You can’t simply shoot from the hip and make up recipes that “sound about right” and expect them to store at room temperature for extended lengths of time. There’s a science behind canning to ensure safety that I can’t stress enough.

So, I figured that with our canning season fast approaching, and already here in many other parts of the country, we should discuss some guidelines on how to can safely.

The Rules

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