Should people try canning preserves to save money?”
First, read this basic article on safety and how to can: Safe Canning Methods There are two safe ways of processing food, the boiling water bath method and the pressure canner method: The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence
For more than a century, home canning has been a popular way to preserve and enjoy homegrown fruits and vegetables, not to mention fresh-caught seafood and other delicacies. One of the key benefits of home canning is limiting exposure to the chemicals and pesticides used on most commercially available produce and seafood. Also, most commercially prepared spreads and sauces contain added sugar, salt and preservatives which are unnecessary in most diets and can even be harmful for people suffering from health problems like diabetes or hypertension. Home Canning Provides Better Nutrition Also, by preserving produce when it is at its peak of ripeness, home canners can indulge in flavorful spreads and sauces all year long, even if the backyard harvest is just a distant memory. And according to Jennifer Wilkins, a nutritional scientist in Cornell University’s Life Sciences department, foods at peak ripeness offer superior nutritional advantages, even when preserved. She cites the example of
