I will take your challenge! I have been wanting to learn how to can for a long time and I have enough supplies now to actually do it. Canning is much more efficient to store food than freezing because of power outages. So many people lost all their frozen food this summer when the power was out for a week. My only concern is that the lids aren’t reusable?? Do I need to stock up on lids or is there another way?

I believe that canning is an essential part of being prepared since it gives us the option of being able to store bulks of food for later use without depending on electricity. It also allows us to preserve food for longer periods of time. Personally, I think it’s nice to be able to save money by canning homegrown vegetables.

I think it will be vitally important to preserve food if the grid goes down. Even if it doesn’t, we are cutting costs this way, it is healthier because we control what we eat and it just plain taste better.I am a TOTAL beginner. So it is awesome bonding for my Grandmother and me. She has taken me under her wing and lovingly explains canning, gardening and anything else that I ask her. Love that lady.

I was just telling my mom today that the drought we’re having and predicted food price increases and potential shortages is exactly why we need a garden and to learn how to can. I tried pickles last year and they turned mushy so now I’m very discouraged. Those books would be great.

I’m literraly petrified of canning with a pressure canner, because I’m afraid it will explode. I’ve seen it happen. I’ve also seen the little top that jiggles go through a cieling before when I was little. I will waterbath, but I haven’t done it in so many years since a teenager that I am just now recollecting supplies to start water bathing again.

I want to know exactly what is going into our food! Canning is the best way to put healthy food up for emergencies and day to day eating (rotate, don’t forget to rotate!). This is the perfect skill to learn right now, my garden is ready!

I have canned dilly beans once, but would love to do more. It is important to be able to preserve fruits and Veggies for good health.

I have accepted your challenge. I have canned carmelized onions, jalapeño pineapple jelly this week. It important when you are given or grow free cheap food to preserve it for later times

I agree with all the posts you’ve gotten. But one of my main reasons for learning to can is my 3 grandbabies. I want them to learn early like I “remember”. I also want to teach my kids, which I wish my Mama had time to do with me. Canning is an art, a talent that never goes out of style, and soon it may just be one of the only ways of surviving. Thank you for your sight, I have learned so much here.

I’d can to prep because it stores well; I’d know exactly what was in it, how it tastes, and what I’d use it for; it’s also a skill to pass on to my kids.

I think that canning my own food is important for two reasons. First, it’s MY FOOD! I have a young daughter and I like knowing what’s going into her little system. If I canned it I know there isn’t any hidden GMOs or High fructose corn syrup lurking inside. Also, canning is not only a fun and productive hobby, it’s an important survival skill. In a long term grid down scenario, there won’t be any lds stores or Internet based companies to reorder food from. Canning, along with dehydrating, pickling and salting are ways to ensure you have heathy food in the long lean winter months.

Canning is the one skill I think EVERYONE should know. Even if you’re using wild foods, they’re so hard to find during winter and early spring. If you want to make sure of your family having a healthy variety, canning is the way to go.

We get the whole family involved. I remember growing up my Grandma and Mom only canned jellies and jams. I’m a “know it all”, I want to know how to do the old things. Even to the point of joining a medieval reenactment group to learn even more. My mother tells me I was born in the wrong era. Maybe, scarily, it’s the right one and we just don’t know it yet.

I fell like an odd ball since I’ve been reluctant to start dying food. That scares me more than canning! :0)

So glad to see this challenge. My husband and I are slowly learning how to grow our own food. There’s been lots of mistakes so far, but I guess it’s better to make them now than later. And equally important is learning how to can what we grow. Our romas have done well this year and over the weekend, I took the plunge and canned 6 pints of tomatoes. My daughter and I have also made spaghetti sauce twice. I’m freezing the extra for another meal. If I have enough tomatoes I’m planning to make and can some salsa next weekend. I hope this gives me the confidence to try more!
Oh…and I watched the video link you posted before I canned the tomatoes…such a big help…thanks!