7 Dangerous Canning Mistakes That Even Smart People Make
Autumn is filled with tons of chores for homesteaders: raking leaves, preparing the livestock for winter, and, of course, canning.
Canning is the time-tested method used by our great-grandparents and grandparents to extend the shelf life of food, and – if done properly – can form the core of an emergency stockpile. But if the right steps aren’t followed, the results can be disastrous … even deadly.
On this week’s edition of Off The Grid Radio we examine seven common canning mistakes that nearly everyone makes. Our guest is Kendra Lynne, a homesteader and canning expert whose DVD, “At Home Canning For Beginners and Beyond,” is one of the more popular tutorials for beginning canners.
Kendra, who also leads classes on canning, tells us:
- Which mistake is the most common – and also perhaps the most dangerous.
- Which types of foods should never, ever be canned.
- Which vegetables should be used with a water bath canner, and which ones with a pressure canner.
- Which mistakes can be easily corrected without buying any new equipment.
Finally, Kendra answers a much-debated question: How long will canned food really last? She also shares her best tips for storing canned foods.
If you’re a homesteader or just someone who enjoys canning, then this is one show you need to hear!