Can It!

Please note that although I am a badass, I am not an actual canning expert! While food canning has become a bit more popular as of late, people should be aware that canning is a scientific process. It must be done carefully and properly. This is serious business. People can die if they eat improperly canned food. Botulism is nothing to be messed with (quite frankly, I think people who get botox are a bit nutty, because this is, after all, injecting yourself with small quantities of botulism). But whatev…in another 10 years ask me if I still feel the same! haha.

All that danger stuff being said, people have preserved food, successfully, for centuries. The problems arise when people don’t take it seriously. This is not simply recipe experimentation. Please read the following resources if you want to get into canning! Once you’ve read these sources, move on to some of the great books I’ve recommended in my Amazon store. When you start out canning, stick to a recipe precisely, until you know what you are doing. When I take liberties with a recipe, it’s because I am either 1) substituting ingredients that don’t affect the pH balance (spices, for example), or I’ve pH tested the recipe myself.

Start here:

USDA Food Storage and Preservation

USDA’s Publications on Home Canning

National Center for Home Food Preservation

Resources for Safe Food Preservation

Scan canned recipes by type:

Butters

Apple Cider Butter

Compotes

Fig compote

Condiments

Purple Pesto