In this week's featured article, I tackled the question about what to can, and what not to can, and why.  The water bath canner versus pressure canner issue depends in part on the acidity of the food.  But talking about pH levels gets confusing.  I hope this simple lesson in acidity, as well as a few reasons why some things should never be canned, will help answer your questions.

 

This week's quote and story are about, of course, canning.  But, not about the process;  more about the pleasure and the purpose. Please take a moment to read and enjoy.