Just so you know, I was going to title this post “Can Can What Can or Should You Can Can” but then I decided that I was probably the only one that would have found that funny. If you think I’m funny, you should give me a little shout out in the comments.
Now back to substance – I am not a pro canner. I can many items but I’m not one to spend the majority of my summer over a pressure canner and pectin. So I am truthfully asking for any helpful feedback in the comments from you die-hard’s out there.
On another post of mine, I had a reader ask me if I had a list of items that should or should not be canned. So this post is for you Rae. I hope everyone finds this quick reference helpful. I’m not so bold to suggest that it is completely comprehensive, but it will cover the majority of the basics that most people will be interested in canning.
To Can at Home
Not To Can at Home
Homemade Pasta, Wheat or Rice Added Soups (they will turn to mush)
Brussel Sprouts (not pickled)
Cabbage (not pickled)
Cauliflower (not pickled)
Eggplant (not pickled)
High Fat Meats