I learned to pressure can.
I was terrified of this thing called pressure canning. I had visions of large metal pots exploding and causing dire harm. I just knew I would do it wrong and kill my family with spoiled food. On top of that, the food would taste bad, and we wouldn’t use it.
Despite all this, I bought a pressure canner last spring. It sat on the shelf in a closet for much of the summer. My brain began to hurt just thinking of learning this new and very foreign thing.
I lurked for months in a pressure canning Facebook page. Seeing beautiful jars of food. Reading rave reviews of recipes. Following the latest food bandwagon.
Finally, I gave it a try. I summoned my courage. Set aside an afternoon and evening. Read the instructions step-by-step. Gathered my equipment. Gave it a try.
You know what?
No explosions. We didn’t die. The food is delicious.
After canning several different recipes, I no longer need to reread the step-by-step instructions. I understand the process. I can do this thing.
Is there something new you want to learn? Summon your courage. Take a deep breath. Give yourself some time and give it a try.
If I can do it, so can you.
Why pressure can?
It is a way of preserving the harvest, whether that be veggies or meat. The food is shelf stable and ready to heat and eat. This fits well with our goal of growing as much of our own food as possible. Pressure canning adds another level of resilience to our farm.