Botulism & Home Canning: What You Need to Know to Stay Safe
Botulism is a serious food-borne illness that can develop in home canned foods. Learn what you need to know to stay safe while home canning and keep your family safe from the threat of botulism.
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There’s a lot of unsafe canning and home food preservation advice out there. And I mean A LOT.
With the Internet and social media what it is today, it’s easier than ever for anyone to share anything online, and it’s more difficult than ever to weed out the fact from the fiction and the good advice from the bad. While that can be frustrating at the best of times, it can actually be deadly at the worst.
Right now, as I write this, it’s mid-September and we’re in the thick of canning and preserving season. So naturally there seems to be more bad advice circulating about home canning and food preservation than at any other time of year, which is what made me decide to write this post today. Because while I am a HUGE proponent of preserving food at home, I’m also a huge proponent of not dying or poisoning your entire family. And I have a feeling you probably are too.
Still, there’s a lot of controversy when it comes to home canning and food preservation. There are people who believe that today’s safe canning advice and list of do’s and don’ts is some sort of conspiracy to scare people off from being self-sufficient. There are many others who argue that their mothers or grandmothers did it a certain way (that is no longer recommended) for years and never had a problem, so they continue to do it the same way even if it’s deemed unsafe by today’s standards. Still there are others who simply don’t know what dangers may be lurking in a jar of improperly home-canned food, or who don’t understand the science behind home canning, PH levels and food-borne illnesses.
Unfortunately when it comes to home food preservation, what you don’t know can hurt you. In fact, it can kill you. Therefore it’s of utmost importance that you follow safe, up-to-date advice and stick to tested recipes and methods of home food preservation, because not doing so can put you and your family at major risk of contracting one of the most deadly illnesses known to mankind: botulism.
Let me be clear about this: I am not trying to scare you. Rather, my goal is to empower you with knowledge so that you stay safe and keep your family safe while preserving healthy, homegrown, homemade food with confidence.
That being said, lest you roll your eyes and tell me I’m over-exaggerating, let me present you with a few facts about botulism…
Some chilling facts about botulism
- Botulism is a serious illness that’s produced by a bacteria called Clostridium botulinum which, when activated, produces a neurotoxin that can paralyze and even kill its victims.
- Botulism is the most lethal toxin known to man, and just a single gram is enough to kill over a million people (source).
- Due to its extreme toxicity and lethality, it has actually been weaponized and used in warfare as a bioweapon (source).
- Botulism can be contracted through contaminated foods, wounds and through inhalation, (although for the sake of this article we are focusing on food-borne botulism).
- The number one way that people contract botulism in the U.S. is by eating contaminated home-canned foods that have been improperly canned. Improperly-canned vegetables are the most common cause of botulism from home-preserved foods (source).
- Other common sources of food-borne botulism include garlic and herb-infused oils, baked potatoes, cured meats like sausages and ham and canned and fermented fish.
- Botulism is odourless and flavourless, and does not typically cause any visible signs of food spoilage (making it all the more insidious and hard to detect in home-canned and preserved foods).
If that’s not enough to make you think twice about using grandma’s canning recipe, consider the following…
Symptoms of botulism
Symptoms of food-borne botulism include:
- Vomiting, nausea and diarrhea
- Double vision and/or blurred vision
- Drooping eyelids
- Symmetrical muscle weakness on both sides of the face
- Dry mouth
- Trouble breathing
- Trouble swallowing
- Slurred speech
- Paralysis
If left untreated, botulism can be fatal, although if caught early, an anti-toxin is available and can stop the spread of botulism and paralysis. There is currently no vaccine to prevent against botulism.
For survivors of botulism, recovery often takes weeks, months or even years. One man who contracted botulism after he cut the processing time short on his home-canned venison never regained his sense of taste. Others have had to relearn how to walk and/or have lost full mobility.
Suffice it to say, it’s a serious illness and should be taken seriously.
All of that being said, there is absolutely nothing to worry about so long as you follow safe canning procedures and tested recipes.
So, what do you need to know to make sure you never have to worry about botulism in your home preserved foods??
First of all, you need to understand the science behind home food preservation (canning specifically) and botulism.
The science behind botulism and safe home canning
First of all, you should know that botulism spores are everywhere. They’re in the soil, in our intestines, on our vegetables and meats, in the water and probably at the top of Mt. Everest too. But they’re dormant unless they are allowed to germinate and produce toxin under the right conditions.
So, what are the right conditions for the botulinum toxin to form?
Botulism spores germinate and grow in moist, low-acid, anaerobic (low or no oxygen) environments at temperatures between 40º-120ºF (5º-49ºC). Yup, the exact conditions in a jar of home-canned jar of (low-acid) food sitting on your pantry shelf.
Sealed canning jars packed with low-acid foods like green beans present the ideal environment for botulism spores to germinate and become deadly.
Botulism spores cannot be killed in a boiling water bath canner because the water doesn’t get hot enough to kill the spores (water boils at 212ºF/100ºC). However, botulism spores can be killed by heating to upwards of 240ºF/116ºC in a pressure canner.
So, that being said here are the cardinal rules of home canning that you must know and follow to ensure a safe finished product…
6 cardinal rules for safe home canning
There are a few cardinal rules when it comes to canning and preserving food at home that, when followed, make preserving food at home a safe and healthy way to feed your family, save money and avoid food waste. Here are the top 5 rules you must always follow:
Rule #1: Low-acid foods MUST be pressure canned.
While high acid foods (including most fruits, jams, jellies and pickles) can be safely canned in a boiling water bath, all low acid foods (including meat, poultry, seafood and vegetables that are not pickled) must be pressure canned.
Low-acid foods are foods with a PH higher than 4.6. This includes meat, poultry, seafood and vegetables that are not pickled. So, for example, you could safely water bath can pickled green beans, but you must pressure can regular green beans that have not been acidified with vinegar.
One of the most common causes of botulism from home canned foods is not adhering to this simple rule.
ALWAYS use a pressure canner when canning low-acid foods like meat and vegetables.
In 2015, more than two dozen people became ill and one person died after eating potato salad made with improperly home-canned potatoes at a church potluck. According to a report from the Centers for Disease Control and Prevention, “the attendee who prepared the potato salad with home-canned potatoes reported using a boiling water canner, which does not kill C. botulinum spores, rather than a pressure canner, which does eliminate spores.”
Moral of the story? Always, ALWAYS pressure can low-acid foods. I’ve seen some people argue that their family has been water bath canning green beans (or peppers or tomatoes… which we’ll get to in a minute) in a boiling water bath forever and has never had a problem. But just because you’ve never had a problem before doesn’t mean you can’t have a problem in the future.
When we’re talking about an illness as serious as botulism, why take the risk?
Rule #2: Follow up-to-date canning procedures
Proper canning procedures include washing and sterilizing jars & bands before filling them, always using new lids and and always processing jars of food in a boiling water bath or pressure canner (according to food type) as opposed to oven canning, open-kettle canning (putting hot food in jars and letting the lid seal on its own) or inversion canning (flipping the jar upside down to seal the lid).
Again, just because you or your mom or your grandma have always done it this way doesn’t mean you should risk it going forward. It’s so easy to just put the jars in the canner, why not make sure you’ve got a safe finished product to enjoy and share with your loved ones?
Rule #3: Always follow a tested canning recipe
Canning is a science, not an art. While I encourage you to get creative in the kitchen when it comes to preparing meals from scratch, when we’re talking about food preservation, you can’t just wing it.
While it is possible to put your own spin on home-canned goods, such as adding or adjusting things like sugar, spices and dried herbs in small amounts, for the most part you need to follow tested recipes to a T to ensure they are safe.
This means you can’t skimp on the amount of vinegar or lemon juice you use in a canning recipe, you can’t cut the processing time short and you can’t just add any ingredients you like to a canning recipe and assume it’s still safe.
My go-to sources for safe, up-to-date, tested canning recipes are the National Centre for Home Food Preservation and the Ball Complete Book of Home Food Preserving.The Ball Blue Book is also a highly respected and trusted source for safe canning recipes.
Of course, the canning recipes on this site are also safe, tested recipes that have all been adapted from the above sources. Some may contain less sugar, a different type of 5% acidity vinegar or an additional spice or flavouring ingredient (like the vanilla in my Strawberry Vanilla Jam recipe) but these are all safe adaptations. As you get more comfortable with home canning you learn the small tweaks you are able to make in a recipe and that’s the margin that allows for some creativity. Otherwise, your best bet is to do things by the book.
Rule #4: Tomatoes are considered a low-acid vegetable
This “rule” is actually one of the most contentious and controversial ones in canning circles these days. Just as there is debate around whether tomatoes are a fruit or a vegetable, so too is there debate over whether they are considered high or low acid.
Here’s the deal: tomatoes have historically been considered a high-acid fruit/vegetable (we’ll leave that debate for another day;), but due to hybridization over the years they have become less acidic. At least, that’s the story, In truth, even many of today’s heirloom varieties are low acid.
It’s difficult to know exactly which varieties fall just above or below the acidity limit of 4.6 on the PH scale, so to be safe, you should always assume that tomatoes are low acid and process them accordingly. This means either adding lemon juice or vinegar to tomatoes or tomato sauce when water bath canning or pressure canning them. Again, stick to tested, up-to-date recipes and you’ll be fine:)
Rule #5: Memorize the “Do Not Can” list
There are a few items that just CANNOT be canned safely at home, and those items include
- eggs
- dairy
- wheat/flour products (ie. noodles)
- pumpkin purée and pumpkin butter.
- nut butters
- fats, oils and oil-based products (ie. pesto)
I know there are people out there who have consumed home-canned milk and pickled eggs and pumpkin butter and even regular butter and who have lived to tell the tale, but this is another thing you just don’t want to risk.
While it’s possible to can pumpkin in cubed form, it is NOT safe to can pumpkin purée or pumpkin butter.
In lab tests, it was impossible to kill all of the botulism spores in the above products using a home pressure canner so there is no safe, tested way to can these items at home. If you’re wondering why you can buy cans of pumpkin purée and chicken noodle soup at the store, it’s because commercial canners can get up to higher temperatures than home pressure canners and can penetrate and kill all of the botulism spores.
In the case of canning noodles, it’s also a quality issue as noodles will be turned to mush in a pressure canner. Don’t ask me how they preserve the integrity of the noodles in commercial canning, but if you have any clue I’d live to know so leave a comment!
Rule #6: When in doubt, throw it out
The most cardinal of cardinal rules when it comes to home food preservation: when in doubt, throw it out!
If a jar of food is leaking, has lost more than half the liquid, looks moldy, smells bad or you’re not sure how it was processed (ie. a jar of home canned green beans from a friend), don’t risk it.
Also, remember that botulism is often odourless, flavourless and invisible to the naked eye, so don’t rely on these senses to tell you whether a jar of home-canned food is good or bad. If you have any doubts about the safety of your home-canned food, toss it. It’s just not worth the risk.
Other considerations
Remember how I mentioned earlier that other common causes of botulism include baked potatoes, fermented fish and infused oils (among other things)?? Well, keep that in mind when preserving food in other ways at home too.
In the case of baked potatoes, do not store cooked, baked potatoes in aluminum foil as it creates the type of anaerobic environment that botulism loves. And store in the refrigerator (not at room temperature).
In the case of fermentation, it’s nearly impossible to get botulism from most fermented foods because they’re exposed to oxygen and are highly acidic. However there have been a number of cases of botulism caused by improperly fermented fish in Alaska, by and large involving traditional native foods like fermented fish heads, seal oil, fish eggs, beaver tail and even beluga flipper. So maybe steer clear of those foods?? I would. But then again, I’ve never had fermented beluga flipper. Done correctly, I’m sure it’s a delicacy and a half;)
Finally, do not infuse oil with herbs and/or garlic at home. Or sun dried tomatoes or peppers or anything else. Oil provides the perfect anaerobic environment that botulism loves to grow in, and garlic-infused oil has been the culprit in a number of cases of botulism, including this one from 1989.
It is possible to infuse garlic and certain herbs (including basil, oregano and rosemary) in oil for consumption, however you must immerse them in a 3% solution of citric acid and soak them for 24 hours before infusing them in oil. For more information, read this guide to making garlic and herb-infused oils at home.
Oh, and while it may be obvious, I just want to be clear that there is no risk of botulism in frozen or dehydrated foods:)
Knowledge is power
I must reiterate, none of the above is meant to scare you away from canning and preserving food at home. On the contrary, it’s meant to educate and empower you!
With all of the bad and, most importantly, unsafe advice floating around the Internet these days, I thought it was important to clear up some of the misinformation out there.
At the end of the day, only you can decide what you feel comfortable with. Nobody can tell you how to run your kitchen or what you can and can’t do with your food. However I strongly advise you to follow up-to-date canning and food preservation safety rules and tested recipes to ensure a safe finished product for you and your loved ones. After all, isn’t the point of preserving food at home to be able to provide our families with healthy, homemade, shelf-stable food all year long?
There are lots of other ways to be a rebel in the kitchen (if you read my About page, you’ll see why I think preserving food and homesteading in and of itself is a form of rebellion!) But playing fast and loose with your canning recipes and procedures is a little like playing Russian roulette: you might be fine five times out of six, but that doesn’t meant the bullet will never get you.
Play it safe, follow tested recipes, use the proper equipment and don’t cut corners. And enjoy safe, delicious, healthy home-canned food for many years to come:)
For more information on safe home canning, check out the following posts:
To make sure you always have a trusted source of safe canning recipes on hand, I highly recommend the Ball Complete Book of Home Preserving or the Ball Blue Book.
Ready to take your canning game to the next level?
Whether you’ve never canned anything before or you’ve done a little canning and you’re ready to take the next step, my Yes, You CAN! complete home canning course will walk you through everything you need to know to get started canning food SAFELY at home.
Over the course of 12 easy-to-follow lessons, we cover both water bath canning and pressure canning, and I show you step-by-step how to can your own jams, jellies, pickles, pie fillings, fruits, vegetables, tomato sauce and chicken stock at home. And of course we’ll go over canning safety, equipment and over all best practices in more depth so that you always feel confident both during the canning process and while enjoying your home-canned food afterwards.
You’ll also get a collection of bonuses including:
- Printable checklists and cheatsheets to help you stay safe and never miss a step while canning food at home
- My bonus Jam and Jelly Making Mini-Course to help you make and can your own jams and jellies with store-bought pectin, no pectin and even low-sugar
- A copy of my Home Canning Handbook, complete with 30 of my favourite home canning recipes for canning everything from fruits and vegetables to jams and jellies to sauces and salsa to stocks, soups, meats, combination meals and more!
But the best part is that, I’m currently offering my Yes, You CAN! home canning course for 25% off the regular price, but only for a limited time!
So if you’re ready to get started canning (or canning more food than ever before this year!) enroll now to take advantage of this special offer and get started stocking your pantry right away!
I hope to see you in class!
Wishing you homemade, homegrown, homestead happiness 🙂
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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#houseandhomestead
#momentsofcalm
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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#seasonalrecipes
#eatinseason
#liveseasonally
#eattheseasons
#seasonaleats
#summersbounty
#eatseasonal
Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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#houseandhomestead
#homesteadmom
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#homesteadingskills
#homesteady
#thehomestead
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#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#granolamom
#urbanhomesteader
#homesteadlifestyle
#farmerslifeforme
#backyardhomesteading
#homesteadingfamily
#sustainablelifestyles
#happyhomesteading
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#hobbyfarmer
#selfsufficientliving
This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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#sustainablecooking
#foodforeveryone
#eatlocallygrown
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#eatlocallygrown
#seasonalproduce
#eatseasonalfood
#seasonalshift
#seasonalfoods
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
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#homesteaderslife
Hi Anna,
Does it make a difference when it comes to either water bath or pressure canning. Can you err on the side of caution and just pressure can everything?
Hi Heather,
Some food is better off water bath canned as the pressure from a pressure canner could cause the food to break down and destroy the quality of certain foods (ie. jam will break down and will end up to runny, pickles will be too soft, etc.) The headspace would also be different (all pressure canned food calls for a one-inch headspace, which is up to 4 times more than some water bath canned foods. The pressure could also cause siphoning and liquid loss of certain foods. So the short answer is, if it’s an acidic food that calls for water bath canning, stick to water bath canning it. If it’s a low-acid food that calls for pressure canning, always pressure can it.
Aloha Anna,
Your article has been so helpful! I’m wondering if you can help me with a jam water bath canning inquiry. I have not found many recipes for safe canning fresh mango jam. We grow our own mangos and have used 2 recipes both low sugar.
With 6 cups of mango chunks we use 4 cups of sugar and low/no sugar pectin. In one recipe we use 1/2 cup of fresh passion fruit juice and 1/4 cup bottled lemon juice. We have been using this recipe for some time now. However, we do not always have access to the passion fruit juice.
When there is no passion fruit juice available, we have used 1/2 cup fresh lemon juice and 1/4 cup fresh orange juice. But the jam turns out to be much too acidic from the lemon juice. My question really is, how much fresh or bottled lemon juice do we need to make a safe batch (8 jars, 8 ounce each) of jam the using just lemon juice?
Thanks for any assistance you can provide. We think that using this much lemon juice may not be necessary.
Mahalo!
Kiyo
Hi Kiyo, thank you for your comment! Great questions all around. Mangoes are tricky when it comes to canning – they lose their acidity when they ripen, so it’s actually not recommended that ripe mangoes be canned at all. Most recipes call for green mangoes.
While I can’t answer your question directly (that’s why finding tested recipes can be so tough!) I did find an excellent article with a few great recipes here: Preserving Mangoes
The NCHFP also has a recipe for a mango sauce, which I know isn’t quite a jam, but I thought was worth sharing anyway.
Best of luck and sorry I couldn’t be more help!
-Ashley
Assistant
My potatoes I don’t reassure canned last year were with no extra fluid added so the liquid level is low. You say if low fluid throw it out. Should I eat
These potatoes?
I am new at canning. I pressure canned some potatoes last year. The recipe called for no extra liquid and there is not much liquid in these jars. You say if there is low fluid don’t take a chance but throw it out. Should I worry about my potatoes?
Hi Glenda – according to this page and recipe from the National Center for Home Food Preservation, potatoes should be canned in water. Dry canning of potatoes is not recommended as a safe practice due to the risk of botulism.
https://nchfp.uga.edu/how/can_04/potato_white.html
You can also find more information about liquid loss here:
https://www.healthycanning.com/loss-of-liquid-during-home-canning/
As stated in the blog post, when in doubt, throw it out. It’s not worth the risk for a few potatoes.
well said Anna, I am professional chef and canner, I watched my mum can or bottle as we called it for many years. she explained, all the dangers 40 years ago, as a farmer’s wife who never attended school. I was always impressed with her practical hands-on generational knowledge. I read some other post and recipes and are surprised not more people actually die. Thank you for your kind and diligent and practical advice.
Good article and helpful comments. It doesn’t hurt to remind even an old canner like me. I’ve been canning for over 60 years.
My son has 5 green houses grow many many veggies for market then what is left brings to me and I can. I was taught by my mother in law years ago. Now I am trying to remember all her rules. So my question is I use a pressure cooker and not sure how to use. Direction that came with it don’t really tell me much. So I get my pressure up to 50 then let out a little pressure. I do this a few times until it back down to below 10. Then I turn off burner and let cool off. I do this with green beans, potatoes, carrots and beets. Is this safe or wrong?
Hi Lorraine,
Unfortunately, pressure cookers and pressure canners are not the same thing. Pressure cookers are not approved as safe for pressure canning.
The absolute best resource for anything to do for canning is the National Center for Home Food Preservation. Check out this link for all of the information you could need: https://nchfp.uga.edu/#gsc.tab=0
Best of luck! -Ashley (Assistant)
There is no need to “sterilize” jars, lids, and bands. All you need to do is wash them with hot, soapy water as you would any other dishes. You are going to use them in canning, which is specifically for killing bacteria, so the canning process WILL kill any icky things you think sterilizing will kill.
Also, the photo shows canned food in jars with the rings still on. The article makes no mention of taking the rings off after the jars have sealed and a day or so has passed. You NEVER store the jars with the rings on. It can create a false seal, and THAT can lead to making you sick! That should have been rule #1 in the article. I see so many, many photos on Pinterest of home canned food in jars with the rings still on. That is one of the very first rules I learned when learning to can!
The article is about botulism, and leaving the rings on has no effect on whether or not canned food may carry a risk of botulism. In fact, the reason you should remove bands/rings is so that you can tell if one of your jars didn’t actually seal. If you leave the rings on and the lid didn’t actually seal, it could create a false seal and your food could mold and spoil, resulting in food waste, so you’re not wrong there (and you’re correct, it was a poor choice of image to use on a canning post, although I admit I don’t always remove the bands and have never had a jar not seal). However botulism comes from jars of food that have been sealed well. It thrives in anaerobic (low/no oxygen) environments, like the type of environment inside a sealed canning jar. The key to avoiding botulism in home canning is to always acidify or pressure can low acid foods according to the directions.
As for sterilizing jars, you do not need to sterilize them if you’re pressure canning, but you do need to sterilize them if you’re water bath canning certain foods, or at the very least they should be kept in a simmering hot water bath until ready to be filled.. This is according to the National Center For Home Food Preservation and the Ball Complete Book Of Home Preserving, which are both trusted sources for home canning information. Better safe than sorry! After all, had I not mentioned sterilizing jars, someone probably would have left a comment calling me out for that;)
This is a great tidbit of information. I am new to canning and wondered why we are told to take the rings off when the jars look much nicer with them on!
A great common sense post, Anna! I am not a canner. I had hoped to try my hand at water bath canning tomatoes this year, but my garden didn’t cooperate. (And I am still scared to death of pressure canning, figured if I could successfuly water bath can, it would build my confidence) I’ve done a lot of my own research, and talked with friends who can regularly. Your article sums everthing up very succinctly regarding canning safety.