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.
Canning Basics covers all you need to get started canning and preserving for your family/
Canning potatoes is one of those things that just makes you feel good! The ultimate convenience, canned potatoes can be used in soups and stews, mashed or fried - and SimplyCanning.com shows you how!
Zaycon Foods buy meat in bulk. Click to read my experience. the Salmon is to die for!
Jam and Jelly makers exist! If you aren’t confident with your skills, this may be the perfect option for you. SimplyCanning.com decided to test one out. What are the pros and cons? Click to read more!
Pickled carrots is safe to water bath can and are super easy to make. Add some variety to your pantry, and menu, with these tangy treats to be enjoyed anytime. SimplyCanning.com shows you how!
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.