Food Preservation and Pressure Canning

Why we picked it

Okay, so the world isn’t ending, and I’m not a canner because I think it is. I can because it’s just that economical (and yes, you probably thought I was going to say “because I can,” didn’t you?). Canning is easily one of my favorite conversation topics. As a pressure canner, I’ve always had a steady supply of food ready for my convenience—and it’s amazing. I have everything from juices to meats on my shelves, all because I spotted something on sale and knew I could use it, if not today, then definitely someday. It’s all because I found a great deal and knew it would make a great addition to my cantry. Not only can I control what goes into my food—how much salt, how much sugar—but I also know there are no preservatives. There’s something incredibly satisfying about opening a jar months later and knowing exactly what’s inside.                                               <img src="https://doavub8d2uzrx.cloudfront.net/media/files/t