 Canning your own fruits,vegetables and meat products can be a very valuable and rewarding labor of love,not to long ago it was a necessity to have on hand your own stored food to survive lean times, many of our grandparents practiced this as a means of survival,there cellars were often packed with delicously preserved foods
The air we breathe and all foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacterial growth is not controlled. Proper, safe home canning procedures control the growth of spoilage microorganisms allowing us to keep food beyond its normal storage period.
Home canning is not complicated. It is a simple procedure that applies heat to food in a closed glass jar to interrupt the natural decaying that would otherwise take place
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