(NOTE: When canning foods, it is important to know your local altitude. Your altitude determines the amount of pressure (pressure canner) or time (boiling-water canner) for your food. If you don't know the altitude of your location, check with your local Extension office -- find a list of offices across the United States at: csrees.usda.gov/Extension. Or check with your local planning commission or zoning office, or on a webpage about your town or city.)
Canning might be considered an art as well as a science. As such, we often want to let our creative side take over! We create own recipes, improvise regarding equipment and supplies, and may make decisions based on half-truths. If you’re a beginning canner or even an advanced canner, see how up-to-date you are on canning before you get out that boiling water canner or pressure canner. Or if freezing is your choice … before you start searching for freezer containers. For more information about canning and freezing, visit our University of Nebraska-Lincoln website at food.unl.edu/preservation (This video is based on peer-reviewed materials)
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