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cies. One of the key benefits of home canning is limiting exposure to the chemicals and pesticides used on most commercially available produce and seafood. Also, most commercially prepared spreads and sauces contain added sugar, salt and preservatives which are unnecessary in most diets and can even be harmful for people suffering from health problems like diabetes or hypertension.
Also, by preserving produce when it is at its peak of ripeness, home canners can indulge in flavorful spreads and sauces all year long, even if the backyard harvest is just a distant memory. And according to Jennifer Wilkins, a nutritional scientist in Cornell University’s Life Sciences department, foods at peak ripeness offer superior nutritional advantages, even when preserved. She cites the example ofVitamin C content in tomatoes increasing when the vegetables are allowed to fully ripen on the vine.
Yet another benefit of home canning is self-reliance. “If there is a natural disaster and supplies are short, you will have your own food,” says master gardener and home canner Connie Densmore, who teaches an online course in home canning through the UniversalClass.com website. She adds that home canned foods can last for years without refrigeration (especially useful if the power goes out) while retaining the same taste as the day they were harvested.
Prior to the days of widespread use of food preservatives and refrigeration, home canning was one of only a few ways to safely preserve foods from decay at the hands of naturally occurring microorgan
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