NVDAILY.COM | Living Well - A Virginia Cooperative Extension Blog
Posted August 7, 2009 | Leave a comment
Can you can? Yes you can!
The green beans are coming in by bucketfuls! Beautiful red tomatoes are ready to fall off the vine. You just bought a bushel of sweet local peaches. What now? You can "can"! Imagine serving to your family delicious locally grown vegetables and fruit during the winter, plus saving money.
Canning is a process that preserves food by destroying microorganisms with heat. These microorganisms can cause food spoilage and foodborne illness such as botulism.
Canning is not as difficult as people think, but it is important to become familiar with safe practices. Here are some important canning tips!
1. If you want to can vegetables (including tomatoes) and other low acid foods such as meats, use a pressure canner. A water bath canner should only be used with high acid foods such as peaches, apricots, pickles etc.
Your local Virginia Cooperative Extension office offers canning recipes and tips. Please contact your local Family Consumer Sciences agent for information. Remember SAFE CANNING will keep your family safe and well fed!
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