Preserving food certainly isn't a new phenomenon, but with rising food costs, this pesky economic downturn and a slew of recent food safety concerns, it is definitely back in vogue. I took a few minutes to chat with canning advocate Marisa McClellan of foodinjars.com about what you should know before you get started.




1. The best place to start is a review of the USDA guidelines on canning. Pick up a current canning book (nothing more than 10 years old) and get yourself acquainted.
2. Don't "save" past-its-prime produce by preserving it. Fresh produce preserves better.
3. When using a boiling water canner, don't start the clock on your processing time until your water has returned to a boil.
4. Make sure the rims on all of your lids are free of chips and indentations. You should always use brand new lids.
5. Be sure to follow a recipe, at least in the beginning.

--Erica

photo: Marisa McClellan