When I talk about pressure canning, some people look at me as if I’m crazy for even thinking about using this method to preserve food. This reaction is just proof that pressure canning, or more specifically pressure canners, have a bad reputation. Yes, in order for a pressure canner to work it requires building up a lot of pressure inside the canner. However, as long as you keep your canner in good condition and follow the directions, it is a perfectly safe canning method. It allows you to broaden the scope of what you can can!
If you are getting prepared for the preservation season once again, or if you are just now entering into the world of canning for the first time, freezer jam is a great start to any season!
Canning season is fast approaching! Have you looked in your canned good cabinet, your cellar, or on your shelves to find those few remaining jars from last year? Perhaps you’ve noticed a dwindling number of total jars. If you are anything like me, and I suspect many of you are, you may have some pickles, tomatoes, jellies, and applesauce left. You may also notice that your shelf of empty jars has fewer occupants than in the past. You might be wondering if it’s time to get a new canning rack or other basic supplies. It is time to think about what foods you want to can this year and a good time check all of your supplies to make sure you are ready for the canning season...
Welcome to my blog! “Who are you?” you may ask? Well, I’m Ashley Lichtenbarger, Minnetrista’s education manager, here to bring canning tips and techniques straight to you. I am also a crafter, canner, walker, and owner of an adorable dog. She’s a Heinz 57—a new breed I came up with just for her! Now, as much as I’d love this blog to be all about my dog, we have other things to talk about…