Many of us have been canning for so long that we still have the recipe for that T-rex stew we first canned while trying to figure out the mysteries of pressure canners. Others are just starting out on this fulfilling journey on the joys of home production and the uplifting feelings of self-reliance that come from home canning food for long-term storage that we raised and grew ourselves. I hope some of these techniques can help newbies and veterans alike in this year’s canning projects as you incorporate some of them into your own canning practices.
My family did some canning when I was growing up, mostly jam and home-grown peaches and apricots. Those were my first lessons and much of what I’ve learned about canning has come from personal experiences over the years. Some of my current techniques took far too long for me to figure out so I thought I’d pass a few of those along and perhaps save a little learning time for you.
The things discussed here are not typically mentioned in books and articles on canning. Some of them go counter to conventional “wisdom,” which is all too often based on what seems to be true instead of what’s actually true, including some pertaining to home canning. For this reason, I prefer to test things for myself whenever possible. In doing so, I’ve found that many things are correct, but many are not. Don’t be afraid to do the same and find out for yourself.Continue reading“Eight Uncommon Canning Techniques, by St. Funogas”
