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Home canning is experiencing a resurgence like never before. The rising cost of food, coupled with a growing desire to eat more locally/sustainably (as well as fears over the BPA lining in many commercially canned foods) has driving lots of folks towards bushels of tomatoes, pressure canners and Ball jars by the gross.
However, canning can be a tricky thing if you didn't grow up processing pounds of peaches at your grandmother's elbow. Happily, for those of you who want to learn how to can enough dilly beans to get your family through the winter, you're in luck. The National Center for Home Food Preservation has a free, self-study course in home canning that will give you the full scoop on general canning, as well as more nuanced skills that will allow you to can everything from homemade soup to your sugar-free applesauce that your kids love.
[via Farm to Philly]
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10-14-2008 @9:13AM Jeremiah said... I think it's a great thing, my mom used to can everything from the garden when we were growing up. I have very fond memories of stacking lovely jars full of veggies into the cupboards. I am currently reading that exact guide all the while trying to find a decent pressure canner so I can start doing it at home.
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