Canning in Jars

For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it’s the hurry/rush syndrome many folks have become addicted to, necessitating “instant” foods, microwave ovens, and mixes for everything from pancakes to casseroles. But for people of a self-reliant inclination—raising a good portion of their own wholesome, chemical-free food and establishing a storage method that is easy and results in tasty food, even years down the road—home canning is the way to go.

And remember, no power outage or mechanical failure will cause your pantry full of home canned food to go bad, as can happen with frozen food.

My non member friend whom I lovingly call "Molly", has gone through extremely hard times with no food to eat or feed her family. She was left with two small twins and two older boys when her husband left, has learned the valuable art of growing, harvesting and canning. She is now jarring about 100 jars of veggies, fruit and salsa during the week.

I grew up canning with my grandmother Neppie Crowe and as I got older I felt that it was not necessary because we could just go to the store and buy what we wanted. Well, the time is here that we learn to do our own and get prepared!

Thanks to Heidi Owen helping me out, I was able to recently do pickled okra for Franchesca and Keith! It is so easy and they love it.

Watch for my next blog where I share different recipes for canning!