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Canning has always been my go-to food preservation method, but navigating the world of canning can be a daunting challenge. Fear not my friends, today I’m excited to bring to you my second ever canning Q&A.
This podcast episode is a recording from a Q&A session I held with my followers on Facebook Live. Today we discuss things like canning condiments, what to do with bad recipes, what soups you can and can’t can, and much more. Tune in to find out the solutions to problems that homesteaders just like you are dealing with.
Ready to join my Canning Made Easy Course and take advantage of all of the incredible bonuses? Click here now! https://www.learnhowtocan.com
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Podcast Episode Resources and Links Mentioned
This episode is brought to you by Redmond’s Real Salt, which is the #1 salt I use in all my homesteading cooking, canning, and fermentation. I have learned over the years that not all salt is created equal and having the good stuff really does make a difference in your culinary adventures. Redmond’s is the only salt mined in the good ol’ US of A. I love that it’s mined using sustainable practices AND contains 60+ trace minerals that not only make it incredibly good for you, but it tastes better too. Since I can’t grow salt myself (obviously) Right now, Redmond’s is offering 15% off your entire order just for my podcast listeners. Head over to theprairiehomestead.com/SALT and use the code HOMESTEAD to snag your discount.
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More Canning Tips:
- How to Safely Push the Boundaries with Canning (podcast episode)
- Why Canning Safety is Important (podcast episode)
- Is Home-Canned Food Less Nutritious? (podcast episode)
- Canning with Zero Special Equipment (blog article and podcast episode)