Home canning is making a comeback! But you must do it the right way to be safe and to produce a nutritious and delicious product. Following recipes is not only important, it’s vital for food safety. OR, maybe you’d prefer to learnhow to freeze, which is bit more forgiving. Or do both the right way to reduce food waste in your kitchen and take advantage of produce on sale and in season to preserve and enjoy later!

Listen in as host Carolyn O’Neil finds out more about the magic of home
food preservation. Yes, you can home can!! And freezing can be nature’s
pause button.

Links to resources:
Canningcraft
www.Canningcraft.com

USDA’S Complete Guide to Home Canning
https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

National Center for Home Food Preservation
https://nchfp.uga.edu/#gsc.tab=0


From Allison!
I’m Allison Carroll Duffy, and I’ve been canning and preserving food for
over 20 years.  It’s a deeply rewarding part of my life, and I love sharing
what I know with others.  My goal is to help folks learn how to preserve
delicious foods safely and inspire people to do more canning and preserving in their own kitchens. If you have ever wanted to learn how to can and preserve food, or if you are simply looking for some preserving-related inspiration, you’ve come to the right place!

I’m trained as a Master Food Preserver, and I also hold a M.A. in
Gastronomy from Boston University. Canning, drying, freezing, fermenting, root-cellaring...I do all of it (with help from my husband and two teenage sons whenever I can get it:-)) to put up the produce from our large homestead garden in Midcoast Maine. It’s hard work, and I love doing it.

It’s so rewarding to enjoy food we’ve grown ourselves all year round.

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