Simply Canning Updates; Learn about home canning Vegetables, Meats, Fruits, Jam or Jelly, Marmalade, pickles and more. Canning Safety,canning recipes and how to cook on a budget with home canned foods.
The links below lead to new pages of content that are added to this site as I add them.
Water bath canning is where most newbies begin on their food preservation journey - with good reason! Water bath canning is fun and easy! SimplyCanning.com walks you through the steps.
Substituting honey for sugar in your food preservation is a great way to keep things sweet and still ‘bee’ healthy! Here are tips and tricks for measurement adjustments from SimplyCanning.com
Traditionally jars have been boiled and "sterilized" before filling and processing. Many ask if it’s necessary if you’re boiled jars anyway. SimplyCanning.com answers this and more!
Steam canning is a process where you use a steam canner (versus waterbacth or pressure). The debate lies between the USDA and local Extension Offices. SimplyCanning.com shares what they learned.
Pressure canning can intimidate or outright scare people, keeping them from ever trying or even learning more about it! SimplyCanning.com explains how to, including safety features and tips!
New or used canning jars can be hard to tell apart sometimes. It’s important to use fresh, unused lids to ensure proper sealing when canning food. SimplyCanning.com shares tips and tricks!
Misunderstandings in canning usually come from the older methods and practices os past generations. The truth is we know more now about bacteria and safety. SimplyCanning.com explains the science!
Liquid loss when home canning is perfectly normal as long as it isn’t extreme. What would be considered extreme? SimplyCanning.com answers common newbie questions about liquid loss and safety.
Many ask if water bath canning green beans is safe. Many say their grandmother did it that way for years and no one got sick. The truth is, you can still get botulism. SimplyCanning.com explains why!
It all has to do with the issue of boiling low acid foods prior to eating them - not during the processing! SimplyCanning.com clears a few things up about this misunderstanding.
Canning with Splenda is a question SimplyCanning.com gets on a regular basis. Can you use it? Is it safe? Will it change the food? All these are more are answered here!
Canning Safety Overkill is a concept that doesn’t make much sense. Food can be spoiled even without mold. Botulism is the #1 worry for improperly canned food. SimplyCanning.com goes into more detail.
Canning methods come down to two styles: water bath or under pressure. Learn which one you should be using for different kinds of foods. SimplyCanning.com uses USDA safety methods, with good reason!
Canning methods come down to two styles: water bath or under pressure. Learn here which one you should be using for different kinds of foods - any why! SimplyCanning.com uses USDA safety methods.
Botulism is food poisoning caused by improper processing and handling. Thankfully, it’s very easy to avoid it altogether with some common sense and best practices. SimplyCanning.com explain here.
Altitude Adjustments for Home Canning are really important and SimplyCanning.com explains why! Get the scoop on some of the science behind canning and understand why it WORKS!
Canning Stewed Tomatoes doesn’t have to be boring! This recipe is a great way to preserve your extras into something more nutritious and delicious than you can buy at the store. SimplyCanning.com.
Enjoy strawberry-rhubarb jam anytime you want by making your own! SimplyCanning.com shares all you need from harvest to putting it on the shelf in your pantry in this easy to follow guide.
This recipe for strawberry jam is well-tested and well-loved! The best part is it uses no pectin at all! SimplyCanning.com helps you cut the sugar with this free recipe and guide.
Pamonas Pectin: For those who want to cut the sugar in their canning! Designed to work with very low amounts of sweetener, this is perfect for making jams and jellies. Learn more at SimplyCanning.com