Stock your pantry with home-canned pickles, preserves, jams, and jellies, adding summer freshness and flavor to your table all year long.
In the days when families depended on the fruits and vegetables from their bountiful gardens for year-round survival, preserving food was a necessity. Today, with easy supermarket access to fresh fruits and vegetables, people are choosing time-honored food preservation to preserve the best flavors of the season and to carry on a tradition.
The concept of canning is simple: When food is processed in jars at extremely high temperatures for a long period of time, the heat kills microorganisms and inactivates enzymes that could cause the food to spoil. The heating process also drives air from the jar, creating a vacuum seal as the food cools. This prevents air, and the microorganisms it contains, from entering the jar and recontaminating the food.
There are two types of canned foods: raw pack -- uncooked food put into jars and processed; and hot pack -- food that is heated before it is put into jars. You'll find recipes for both throughout this site.