This post is a little late to the game, but in case you missed it this morning: the NYT has a surprisingly good article about canning today. View all the pretty pictures here. Well, it’s mostly good. The Times will tell you that it’s too scary to do non-acid foods. Let me tell you people: it’s not! You just have to be careful and follow the rules, which often involve pressure cooking. And if you’re ever scared, or in doubt, that’s what the National Center for Home Food Preservation is for.
Favorite tidbit: sales of canning equipment are up 50% this year. Recession, anyone?