How To Make Your Own Preserves

By Chrisjob

My favorite foodie blog Chow provides a how-to to the mysterious, meticulous, and precarious process of canning produce. The article outlines the two safe, USDA-approved approaches, and even includes a video by canning authority June Taylor.

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produce preserves canning kitchen cooking culinary vegetables summer garden

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September 03, 2007

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Caya123

September 04, 2007

How interesting. I never would have thought of canning as mysterious- what an interesting way to describe it! I've known how to can for so many years now, it's old-hat, almost second nature. I wouldn't even think of it as particularly "meticulous" or "precarious", either- but I suppose that's because all the little rules they list are things that I don't even think about, but just do. They certainly seem to make it look difficult on that site, and quote the government USDA, as if the government has any business in my kitchen. People have been canning for over a hundred years. Canning is very easy, it's just hot, long work that takes patience and perseverance, depending on what you are making. They make fantastic presents though, and since the end result will last for several years, you can make enough super-special jam to give presents to your friends & relatives for several years at least, and do it all in one session, if you want.