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The techniques discussed in this book are safe for home use and produce superior results when you follow all the steps for each method. You compromise the quality and safety of your food if you make your own rules. An example of this is shortening your processing period or not timing it correctly. Either of these adjustments can cause food spoilage because the food doesn’t heat long enough to destroy all of the microorganisms in it.

Review the basic techniques for your type of food preserving before you begin — and if you’re already familiar with the techniques, review them annually just to refresh your memory. You’ll experience fewer interruptions in your food-preserving process. Always do a trial run before canning. This ensures you have all your supplies and steps in order so that you can work quickly and efficiently. Check out the “Key Tricks to Successful Canning and Preserving” section later in this chapter for additional advice to ensure your first canning experience for the season is successful.

You’ll have no doubts about preparing safe home-canned and home-preserved food after you discover what each method does, which method is best for different foods, the rules for the technique you choose, and safe food-handling techniques. The following pages introduce you to both ancient and modern-day techniques that will help you can and preserve with ease.

Put by or putting up are terms that describe canning years ago, before there was refrigeration. They meant, “Save something perishable for use later when you’ll need it.”