Thursday, June 11, 2009

It's a matter of learning to Can Low acid Foods and High acid foods.

This information is helpful not only to the individual who is trying Canning for the first time, but also for the "seasoned" individual who has had a few years of experience. The following PDF documents are wonderful as they give you step-by-step instructions on how to can Low acid or High acid foods...and they are not overwhelming. They have helpful graphics as well. This information comes from

Step-by-Step Fresh Preserving of High-Acid such as tomatoes, fruit, and pickles that are processed in a boiling water bath:

Step-by-Step Fresh Preserving of Low-Acid Foods such as vegetables and meats that are processed in a pressure canner:

Make the plan to try canning this season. It is a doable thing for any "smart chick"!

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