The Calenture of Canning: How to Have Canned Food Year Round

Canning to some seems like an overwhelming task that is too big to take on. But to others canning is exactly what the title states, a calenture. A passion or boundless enthusiasm. To many the words, 'yea right', come to mind. But canning can become a boundless enthusiasm to them as well.

What? Me Worry?

During this time with all the news stating food poisonings and spoilage, many would rather go to the store to purchase yet another tasteless can of beans that has sat on a shelf for an inordinate amount of time. Others worry about pressure canners blowing up or malfunctioning gauges. And how about the most popular one about exploding canning jars? I don't think I've canned a single year, and I've canned for over twenty years, that I do not hear that old tale. Then there are the worriers that believe you can only can for one season or you won't have enough to can or it's just too hard.

First of all, this is your food. You can 'can' it any way you wish. If you're canning tomatoes that take an hour and another vegetable that takes the same amount of time, why not put them together? You can always separate them later! Fruit is the only product that I wouldn't try this with since they are usually canned in a water bath. But believe me, in this time of computers and technology, canning is not the towering obstacle that you might think it is.

Choose Your Canning Jars

Before you even begin to can, think about your jars. Prior to your canning preparation, be certain to check each and every jar for cracks and examine each rim for tiny chips. If you find a jar that has either, do not use it! Even the most minute chip can cause a seal to fail and can create spoiled food. So find another use for that damaged jar. Of course, if you live in an area where you know that there are plenty of people who can such as in small towns or in the country, you might want to put an ad in your local paper or ask around. You cannot only find jars at a low-cost price but you might just meet an experienced canner who can help you.

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