We looked to our readers to find out why home canning is experiencing a modern revival. Their answer: Canning produces flavorful, high-quality food that saves money, builds self-reliance and creates lifelong memories.
With the simplest method of canning — water bath canning — you fill jars with acidic food such as tomatoes, berries or cucumbers in vinegar, cover them with lids and boil them in an open pan of water until a seal forms under the lid. This action forces air out of the food and out of the jar and creates a vacuum in an acidic environment in which bacteria will not thrive.
Water bath canning can provide you with a number of delicious foods, including jams, jellies, whole tomatoes and pickles, and it’s a great place to start
Before refrigeration was common, people evened out the ebbs and floods of harvests by preserving excess for later use. One of the ways that food was preserved was through canning. While most food can only be canned safely under high temperature and high pressure conditions that will require a pressure canner, acidic foods (pH less than 4.6) can be preserved in jars by using a boiling water bath.
On the next page we share how to can food in 13 easy steps.