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Even if you’re just dipping your toe into home food preservation, you probably know there are several ways–freezing, drying and fermenting, to name a few–to “put up” food at its peak so you can enjoy after the season has passed. In this space, we talk mostly about preserving food in jars, either through the water bath or pressure canner method.
I am just getting into canning and I found this article really interesting and I learned a lot from it. Read the full article from canningacrossamerica.com below: