Once the commonplace domestic art of most households, home canning faded for a while but is again attracting a new generation of enthusiasts. This short guide quickly presents everything you need to know to safely preserve delicious foods like jams, fruits, relishes, pickles, soups, and most importantly tomatoes. Nothing at the store tastes as good as homemade tomato sauce preserved from tomatoes the day they were picked at the perfect peak of ripeness. Stop wondering if you could can food in your home kitchen and start doing it. This guide is written from the direct experience of the author who uses both the boiling water bath and pressure canning methods to preserve a variety of foods.
This guide specifically addresses how to use a boiling water bath and a pressure canner. You will also learn how to easily decide which one you should use for any specific food. The principles of safety and how to prevent food spoilage are explained. A selection of recipes for popular foods is also included with a detailed emphasis on ways to preserve tomatoes and applesauce. Advice on ways to find affordable fresh local produce is also offered. If you are interested in affordably improving the quality of the food you eat, supporting local food, and expanding the productivity of your home garden, then you definitely need to learn home canning.
About the author
Tracy Falbe earned a journalism degree in 2000 from California State University, Chico. While living in Chico, she became very interested in urban agriculture and food preservation. She taught herself home canning and became addicted to the quality of the food and the sense of self reliance. In 2007 she was invited to give a seminar on home canning at the Chico Grange. And then later appeared as a home canning expert on the podcast More Hip Than Hippie.
Falbe was born and raised in Michigan and has returned to her home state. She currently lives in Battle Creek where she grows food in her yard and writes novels.