Tuesday’s Tips — All About Preserving & Canning

Tuesday’s second tip!!!

Here I go doing things a little bit backwards again. We’ve been doing canning posts for a few weeks now and even though high season for canning is pretty much over, we thought that it would be nice to provide you with some resources and links to more information about canning.

This idea was prompted by some research I’ve been doing for Catherine who responded to our applesauce canning post with a great question about whether or not it was safe to leave the peels in her applesauce — an issue  I also had been wondering about and that I had a very hard time finding an answer to. (For the answer, kindly provided by the OC Master Food Preservers, click here and look in the comments below the post.)

In my research journey I ran across a lot of really helpful sites that I want to share with you. Mary Beth and I have books that we’d like to recommend as well.

The first place we’d recommend you look for information is in a cookbook. Preserving food is fun, saves money (if not time) and can be creative. But as I’ve said before, there are rules that can’t be broken and they vary depending on what you’re preserving and the method of preservation. Here are our recommendations.

Canning and Preserving Books

Ball Complete Book of Home Preserving

Preserving Summer’s Bounty

The Complete Book of Small Batch Preserving

I found some great information and basic recipes in The Joy of Cooking and there are probably other general cookbooks that include similar information. Just be sure your cookbook is a recent edition. If it’s too old you might be getting outdated information. For instance, it used to be that preserves were topped off with a layer of paraffin wax, but that has since been shown to be an unsafe method.

Canning and Preserving Blogs

Food in Jars

Saving the Season

Put Up or Shut Up!

Tigress in a Jam

Canning and Preserving Info Online

Ball Canning

Cornell University Extension

National Center for Home Food Preservation

UC Agriculture and Natural Resources (takes some searching, but they have free downloads with great info)

There’s a lot more on the web, but if you need more (which I can’t imagine, this list alone would take you months to get through) follow the links that are on many of these sites.

As I mentioned at the beginning of the post, the bulk of most people’s canning and preserving is done by now, but you can preserve food in small batches all year round. As a matter of fact, small batches may be where you have your most fun and can be your most creative. Happy Preserving!

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