To Can or Not to Can

Well, I hope your garden fared better than mine this year! I still have high hopes for our pantry however. Canning, freezing and dehydrating are great ways to keep the flavours of summer going all through the winter. Food safety is a concern, so I’ve collected a few tips to share:

  • When you’re canning low-acid recipes like soups, stews and meats, make sure you use a pressure canner to get a high enough temperature to kill Botulism spores.
  • Don’t start timing until the water comes back to a rolling boil.
  • Good food in = Good food out.
  • If the jars don’t seal, you can put the jar in the fridge and eat within a week.
  • If you pull a jar out later and the seal let go, or the food smells funny or looks cloudy, throw it away!

Canning is a great way to spend time with family and make some delicious food without all the preservatives and chemicals of commercially produced products! Feel free to share your tips and recipes with us all in the comments section here or on our facebook page! And of course, if you are looking for handy tools to make the process easier, pop into the store!

For a great article all about preserving one’s harvest for the winter months, check out “Save It For A Snowy Day” in this fall’s edition of Reved, Revelstoke’s Arts, Culture and Lifestyles Publication.

For more information on canning, check out some of these sites:



National Center for Home Food Preservation