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Simply Canning Blog and Updates. Canning Recipes, Equipment and How to Can instructions.


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 the “gateway” to processing food at home.

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.

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Substituting Honey for Sugar is a healthy and delicious alternative!

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

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Sterilizing jars while home canning. What is the scoop?

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!

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Steam canning is a process that is hotly debated. What do you think?

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.

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Pressure canning can be intimidating for many. Conquer your fear here!

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!

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New or Used? How to tell if you canning lids are used.

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!

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Misunderstandings in canning are numerous, usually from old practices

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!

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Liquid loss when home canning is normal but when is it TOO much?

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.

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Is Water Bath Canning Green Beans Safe? Learn the truth!

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!

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To Boil or Not to Boil: Serving home canned foods safely

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.

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Canning with Splenda: Can you? Is it safe? Here’s the info you need!

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!

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Canning Safety Overkill - Is there really such a thing?

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.

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Canning methods - Learn which one to use and when!

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!

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Unsafe canning methods: Canning has come a long way! Be in the know.

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.

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Botulism is one of the most easily avoidable risks when canning food!

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.

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Altitude Adjustments for Home Canning are explained by SimplyCanning!

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!

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Canning Stewed Tomatoes Recipe: An easy recipe with LOTS of vegetables

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.

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Our strawberry-rhubarb jam is a reminder of how good summer tastes!

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.

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Our recipe for strawberry jam is easy uses NO pectin!

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.

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Pomonas Pectin is a very low sugar alternative for canning.

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

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by Sharon Peterson, Copyright © 2009-2018 SimplyCanning.com

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Information given has not been evaluated by the FDA or USDA, you are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

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