I’m sorry. I was so busy setting up for tomorrow’s food preservation workshop that I just this instant realized that I never posted today. I don’t have time for much but I would like to share my ten principles of food preservation.
1. Pick the best food. No bad food was made better by being processed.
2. Use the right equipment for the job. Grama’s old canner may have sentimental value but if the seal is cracked it won’t do a good job for you.
3. Use up-to-date recipes and instructions. Check out the USDA standards for the best information. Gramma might have water bathed her green beans but You really shouldn’t.
4. Follow the direction exactly. 20 minutes means 20 minutes, not 15 minutes.
5. Start with the basics. Don’t get fancy until you have some experience.
6. When unsure, ask. This is no place to guess.
7. Assemble all food, tools and equipment before starting. Nothing is more annoying than finding out you have no dill when the cukes are waiting in ice.
8. Practice excellent hygiene. Wash! Wash! Wash!
9. Respect the work. Get the kids occupied. Turn on the answering machine. You need to be paying attention to times and temperatures. This is work!
10. Back to ready. Clean as you go and don’t leave messes. It will be a lot harder to deal with in a few hours.
And last of all
EAT THE FOOD!!!!!!
The Just In Case Book Blog 
September 19, 2010 at 5:40 am
My other suggestion. Is always date everything you can or freeze. Even something you dehydrate. Or just buy for food storage. But date it. I use a sharpie permenant marker. Works great for us.
September 20, 2010 at 7:13 am
Excellent advice. I love to can smaller amounts but once you start canning a larger batch, it is a major endeavor and should be treated as such. I date everything (right on the label) too. There is nothing like looking in your pantry and seeing rows of beautiful jars(especially produce you grew from seeds)!