Small | Medium | Large

There are two main types of canning -- pressure canning and boiling-bath canning. Which type of food you are working with determines the process -- foods that are higher in acidity can be canned using the boiling-bath method. Lower-acid foods should be canned using the pressure method, to preserve them properly.Higher acidity foods include fruits, pickles, most tomatoes, sauerkraut, jams, jellies ...

With home gardens coming back into vogue in a big way, thanks to a tough economy, it's no surprise that home-gardening's preservation partner, canning, is also staging a comeback. Those who had experience with canning in years past now have a renewed interest. Others are expressing interest for the first time. Canning classes being offered have often filled up within days, causing an actual waiti...

Here are some important canning tips from the National Center for Home Food Preservation and the United States Department of Agriculture (USDA): ** Have the guage on your pressure canner tested at least once a year. ** Using the proper technique from beginning to end is tantamount to preserving your foods safely. ** Use a pressure-canning method for low-acid food, such as meats, poultry, fresh...