Canned goods are not just in the commercially canned containers.
Not too far in the distant past, most of the preserved foods had little to do with added preservatives, but with canning. The first canning process was developed as a French military discovery by Nicolas Appert. In 1800, Napoleon Bonaparte offered an award of 12,000 francs to anyone who could conceive of a practical method for food preservation for armies on the march; he is widely reported as saying “An army marches on its stomach”. After about 14 or 15 years of trial and error, Appert presented his invention and won the prize in 1810. Home-canning has a history, however; home canning is not a thing of the past.Preparation Step 11: Food (part one) Grow it! But once you have grown it in abundance, what is the plan?Home Canners are also quite inexpensive and double as other kitchen cooking utensils as well, making them a wise investment.
If you are following this blog, you may remember that one of our biggest skills we hope everyone will develop is grow your food.
Of course, harvesting seeds and eating fresh foods, is the first – but most of the time garden grown produce is best canned at home. It is not as difficult as one might think and there are many books and step-by-step instruction booklets to get started.
With minimal work, you can prolong your garden efforts well into the next year and enjoy home-canned, home-grown foods for a long time to come!
If you missed the radio show I did on canning meat and dairy (I had a phobia of canning meat and dairy until I had this guest on the show) click this link and give it a listen:
http://www.bepreparedradio.com/2011/02/16/your-preparation-station-02-17-2011/#comment-1705
We have done several shows on other food storage methods…with more to come…so tune in.
Until then, look for great canning tools at our online store:
http://www.millersgrainhouse.com/store/index.php?main_page=index&cPath=15&zenid=bc2b71ad072233d390c4463abe70c192
Popular Questions
What is the fastest way to improve Preparation and Food Storage: Home-canning without making beginner mistakes?
The fastest way to improve Preparation and Food Storage: Home-canning is to simplify the process and control one variable at a time. Start with the most important baseline: define the goal, identify the main failure point, and test one change before making another. Keep short notes so you can connect the outcome to the adjustment you made. This prevents guesswork and helps you build a repeatable method instead of chasing random fixes.
What should you check first when Preparation and Food Storage: Home-canning is not working well?
Check the most immediate bottlenecks first: setup errors, missing inputs, bad timing, or inconsistent follow-through. Before buying anything new or changing the whole system, confirm that the basics are being done correctly and consistently. A small diagnostic checklist usually reveals the real problem faster than broad trial and error. Once the weak point is clear, make one correction and watch the result before adjusting anything else.
What common mistakes make Preparation and Food Storage: Home-canning harder than it needs to be?
The most common mistakes are changing too many variables at once, skipping the basics, and judging results too quickly. Many people also copy generic advice without adapting it to their exact situation, which leads to weak results and confusion. A better approach is to work from a simple baseline, make measured changes, and give each change enough time to show whether it helped. That makes progress easier to track and repeat.
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