Let's Talk About the USDA Guidelines...



There are 7 published guides: Are they really that important? Well...yes. Once you have a solid understanding of the principles, then you can create your own recipes and experiment with more advanced methods of preserving.

Pressure or Water Bath?


That is the question many beginners ask, and as an avid canner, I always point them back to this basic rule: low-acid food is pressure canned and high-acid food is water bathed. BUT... our ancestors didn't have pressure canners. What did they do? We'll address this in future courses. But for now, let's just get the basics down and look at the USDA guidelines: it's the best place to start. Come join us!


USDA Guide Curriculum


  A Review of all 7 of USDA's Canning Guidelines
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Have Some Questions About What You Learned?


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Esther Henry

Esther Henry

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