Ready to get started with canning? Here’s a little history behind the preservation technique what you’ll need to get started and how to troubleshoot if something weird happens.
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Canning 101: A Beginner's Guide (Back to Basics)
Serious Mealtimes / Marisa McClellan
I’ve been writing about canning and preserving for months without ever giving an introduction to the mechanics of canning. So here it is complete with a little history of canning reasons for its resurgence in the 2010s and even a little troubleshooting in case your preserving project goes awry.
Humans have been preserving food since our earliest days. Early techniques included drying smoking fermenting and packing in fat (a method we know today as confit). Later came vinegar pickles jam (often sealed with wax or more fat) and suspension in alcohol. Yet none of these approaches resulted in reliably preserved food. There was always a risk of spoilage.
