Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!


Home Canning Cardinal Rules for First-Time Food Preservers


| 4/9/2020 10:50:00 AM


 

Our lives may have been turned topsy-turvy with the global health pandemic, but the can-do spirit of many people is very much alive and well. Many are turning to nature both for comfort and sustenance. That's a very good thing, especially when it comes to growing and preserving our own food.   

As a trained and certified Master Food Preserver, one of my main concerns about food preservation is that of food safety. It doesn't do any good to go through the process of canning or otherwise preserving foods if it is done incorrectly and unsafely. If you're an old hand at canning, you know how important it is to adhere to processing procedures and times, good for you! If, however, you're new to this time-honored skill, keep in mind that established recipes and procedures exist for a reason.

Crops Change: Follow Latest Guidance 

Many newer food preservation books are on the market now, but I will confidently recommend the always-reliable Ball Blue Book publications for sound recipes and instructions. If it's more than five years out of date, I'd strongly recommend replacing it with a current edition.

The chemistry within vegetables changes with hybridization and other genetic factors, which influence the natural acidity, so recipes and processing times may be different from before.



Don’t Skip the Acid

Without exception, it is not okay to skip adding lemon juice or other acidifier to canned tomatoes prior to processing! Maybe Grandma never did it, because decades ago, many tomato cultivars did contain a lot more acid. That's not the case today.

emmer
5/22/2020 12:12:04 PM

you could use a pH test kit to be sure the tomatoes are over 4.6. the lemon juice (or vinegar) is not noticeable in the finished product, so i just add it.


Blessed Farms
5/22/2020 8:24:47 AM

Just curious, if you use only heirloom tomatoes is the acidic acid still necessary?




Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters


click me