Preserving Your Future Health
Food is Nutrition
Nutrition is Medicine
This section only shares some basic information on food preservation I do here on the homestead. Further recommendations on canning will be in follow up articles. Please follow your canner's instructions for canning or look up your local extension office recommendations.
Never use rogue internet recipes for canning. I have seen many people post articles and seen mistakes in recipes that run the risk of foodborne illness. Only use proven methods approved by the USDA to keep your family safe and healthy.
Click the button below to visit the USDA National Center for Home Food Preservation to download and/or print a copy of the guidelines.
Instant-Pot cookers are NOT for pressure canning. The USDA will not approve of them as food safe because the walls are thin and do not insulate the cooker evenly. Pressure canning low acid foods in a countertop model is not a food-safe process. Water bath canning high acid foods such as tomatoes with added citric acid in your Instant-pot is considered safe. Know the difference. Don't risk killing yourself or a family member. Botulism is a neurotoxin. The effects of botulism inside the digestive tract can not be reversed.
I use colanders to pick berries so the bugs can escape before I get back to the kitchen.
Are you planning on canning a pickle or fermenting a pickle? Burpless pickles are not recommended for fermenting as they do not retain any crunch.
Properly vacuum sealed meat can keep up to three years in a deep freezer without freezer burn, loss of flavor, or texture.