Canning your own food at home is such a wonderful rewarding feeling. Is it hard work? Uh…yes! Is it worth it? Uh…yes!! Once it’s all done, the view of it is so satisfying even more so when it’s the dead of winter and you open a home canned jar of tomatoes or green beans that taste so fresh it’s almost like summer is right there in that jar.

All the beauty and satisfaction aside, we do need to utilize safe canning methods. There are many canning methods shared online; some are safe and some are not. Remember botulism is toxic; it’s odorless, tasteless, and you can’t see it. So because of that, it is best to follow proven safe home canning recipes. Yes, some that are not proven to be safe may actually be safe, but how do you know…really know? You may can an unproven recipe now, but will you still trust it and feel confident it won’t make someone very ill or worse later in the year?