Date: Week 6
Canning and preserving food is often considered a lost art, but there are so many reasons it’s worth bringing back. Whether it’s a way to save a little money, reduce food waste, or add a burst of flavour to every meal, canning has a lot to offer. Plus, I now have a shelf full of colourful jars in my pantry that look as satisfying as they taste.
The main thing I have learned about how canning prevents food spoilage is proper food preparation, like scrubbing the exterior of the produce and knowing a recipe’s overall pH. This means following that recipe to a T. Most importantly, with the application of high heat and adequate processing times, dangerous bacteria (BOTULISM) will not survive in a sealed jar of food. Out of all the online resources I have searched, I found the Bernardin one to be the most informational. I like how the website has sections broken up into low-acidic foods, which is pressure canning (Hopefully, I’ll get there soon). There is also a section for highly acidic foods, which is what I have been learning about. I also like using the pictures on the website as they help me understand what I am doing better, and the overall layout is user-friendly and easy to navigate.
So, let’s examine why this old-school practice might be worth adding to your culinary toolkit, even if it can sometimes get a bit hectic.
Cost Efficiency: Saving Money One Jar at a Time
When it comes to budget benefits, canning is a winner. Those pricey jars of artisanal jams and pickles? You can make your own for a fraction of the price. By buying produce in bulk or growing your own, you’re investing in future meals. Seasonal produce is cheaper and fresher, so preserving it while it’s in abundance means I get a little taste of summer all year long. And let’s face it: when grocery prices are on the rise, or we are in the middle of blizzard season, a stockpile of canned goodies can be a real budget-saver.
Cutting Back on Food Waste: The Power of Preservation
One of the best things about canning is that it cuts down on food waste. We all have those veggies or fruits that sit in the fridge, slowly turning to mush. With canning, instead of tossing overripe tomatoes or cucumbers on their last leg, I can preserve them for months! And if you’re big on minimizing waste, there are a lot of creative ways to use those “almost too ripe” fruits and veggies in jams, sauces, relishes, chutneys and sauces. Less food waste, more tasty treats!
Health Benefits: The Good Stuff Without the Bad Stuff
Canning gives me full control over what goes into my food. There are no unnecessary preservatives or excessive amounts of salt or sugar. I can also adjust recipes to fit my own dietary needs, using lower-sugar options or natural sweeteners when I want. Plus, because home-canned goods are preserved at their peak freshness, they’re often loaded with more vitamins and nutrients than store-bought versions that have been sitting on shelves for who knows how long.
Digital Tools: Apps and Platforms to Help You Pickle, Preserve, and Jam
In today’s digital world, there are plenty of apps and resources that can help newbies (like me!) navigate the canning world. The Canning and Timer Checklist is an app that breaks down the steps, recipes, and ingredient lists to make sure you don’t miss a thing. Online communities, like Facebook groups for canning and preserving, are also great for trading tips, recipes, and troubleshooting advice.
The Downside: Let’s Be Real About the Workload
As great as canning is, let’s be honest—there are some downsides. First, it’s a bit of a time commitment. Between sterilizing jars, making the recipe and more boiling of jars, it’s not exactly a quick process. Then there’s the equipment. Canning requires a canner, jars, tongs, and a fair amount of counter space. Finally, there’s a learning curve to get through, especially when it comes to food safety. Nobody wants to deal with spoiled jars or, worse, botulism. But with a bit of practice and patience, these cons are manageable—and worth it.
Conclusion: My Journey So Far and What’s Next
Learning to can has been a fantastic experience. I’m not just filling my pantry with colourful jars of preserved goodness—I’m also saving money, reducing waste, and eating healthier. This week, I have given you a glimpse into why canning is such a timeless practice and why it’s worth keeping alive.
Next week, I’ll be diving headfirst into chutneys to level up my skills. If you’re curious about canning or already have your own favourite recipes, I’d love to hear from you in the comments! Let’s swap ideas, troubleshoot together, or just admire each other’s jar collections.
Great post Robin, this was an easy read! Saving money, reducing waste and eating healthier sounds like a win, win, win situation to me! I am excited to see how your chutneys turn out!
I researched other food preservation methods and found freeze drying to be another great option, I think it is less of a workload to if you decide to you wanted to try other food preservation options in the future!
oooh I have been interested in learning more about freeze drying foods. I just wonder if the flavours would change much because of the process of freezing them. Thanks for the idea though! Maybe my next learning project!!
I found this post really informative Robin. I always admire people who have the knack for canning and I think that it is awesome that you have chosen to learn how. I hope when things slow down I will be able to concentrate on growing a bigger garden, we now have a garden box that grows enough for a couple snacks, and with a bigger garden I hope to learn to can also, as it seems to be a thing of the past and I miss my mom’s pickles!
Moms pickles can never be beat!! I am so glad you were able to learn from my blog post. When you are ready to learn to can reach out, we can troubleshoot together.
Thanks for sharing this Robin. I didn’t realize there was such a science behind canning. I really love how you researched the variety of benefits that come from canning, as these were things that I never would have considered. In this economy, saving money and reducing food waste are a huge win!
Is there a way for you to know if there is a harmful bacteria in your canned goods?
Hi Alycia,
From my research and experts I have talked to, a lot of times the can seal will come loose in storage, the color will change and look odd, the top of the can may also buldge. I was also told that when you leave your jars in storage to not keep the rings on the jars. This is because the force of the ring can prevent the top of the can from coming loose if the seal is bad.
Hope this helps!