You spent hours canning 40 jars of tomato sauce last August. Six months later, you find three jars from 2021 hiding behind newer batches. Sound familiar? Home canners lose hundreds of dollars worth of perfectly…
read moreSafe home canning starts with understanding one simple rule: acidity determines method. High-acid foods need only boiling water. Low-acid foods require pressure canning to reach 240°F, the temperature that destroys botulism spores. Get this wrong…
read moreYou’re standing in your kitchen with 20 pounds of fresh tomatoes from the farmers market. Should you water bath can them or use a pressure canner? Pick the wrong method and you risk botulism. Pick…
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