Canning has been part of my life since before I was born. Most of the food my grandmother had in her kitchen pantry she had canned from her own garden.
My family also hunted and fished so the chest "deep freeze" was full of processed meats as well. This is a passion of mine that I love to share to create better-eating habits, shopping/growing locally, and knowing what is in our foods to make healthier communities. I was an HR manager for 6 years and understand the importance of a safe and healthful workplace. Counseling employees and giving them creative outlets to improve their health and wellbeing make a good employee great.
Preserving food is a communal process that nurtured villages/families since the beginning of time. Canning/preserving food is not too different from learning to cook. Once you learn how to use the equipment (like the oven or stove in your own kitchen) you can use these same skills with different recipes. The process doesn’t change too much from recipe to recipe.
Canning 101 - Everything you MUST know before you begin.
Even though I grew up learning the skills of safe food preservation I am also a Master Food Preserver through Oregon State University's Extension Office. This certification has trained me to provide up-to-date food safety and preservation information to my community and beyond.
Before you begin I want to stress how important it is to use the equipment and tools safely and
I use tested recipes that promise safe shelf storage. All recipes used are tested through the National Center for Home Food Preservation (NCHFP), endorsed canning recipe books by the NCHFP, or through the various extension offices throughout the country.
I will provide knowledge to understand the difference between low and high acid foods and their appropriate shelf life. Plus tips and tricks I learned along the way! Understanding the basics before you begin will create a more confident food preserver at home.