FAQs: Safely Canning Fruits, Veggies, and Meat

In this week’s episode of the Perfectly Preserved Podcast, we answer frequently asked questions about canning fruits, veggies, and meat. Our discussion will allow you to walk away with the knowledge you need to can these staple foods safely. We dive into if it’s safe to can without salt or sugar, if green beans can be water-bath canned with vinegar, whether or not vegetables need to be cooked before canning, and which vegetables expand during processing time. We also address why corn may brown during processing, if it’s safe to can your own salsa recipe, the best ways to preserve squash, and how to handle fat when canning meat.  Let our insight on these questions clear up confusion and allow you to safely can! Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to [email protected] NOTES:See more from Jenny on this episode herehttps://thedomesticwildflower.com/perfectly-preserved-podcast-episode-12-faq-fruit-vegetable-and-meat-canning-questionsSee more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-12-faq-about-canning-vegetables-fruit-and-meatsSupport the showHelp support the show here: buymeacoffee.com/perfectlypreservedpodcastBuy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJnGet the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jellyAnna’s Video courses- learn with Anna!$10 Canning Lesson$40 Full LessonThese notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! Canning Supplies We RecommendCanning lids (wide mouth) Canning lids (regular mouth)Water bath canning potCanning utensils...