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isms. The home canning techniques developed in the late 1800s to prevent enzymes, mold, yeast and bacteria from spoiling foods and causing botulism and other illnesses are still effective and in wide use today.
Those looking to learn how to home can should consult the U.S. Department of Agriculture’s “Complete Guide to Home Canning,” available free online. The guide details the principles of home canning as well as how to select, prepare and can a variety of foods. Hie website Home Canning.com also offers a wealth of information as well as lots of recipes focanning fruits, vegetables and meats. The site is produced by Jarden Home Brands, one of tlie leading suppliers of home canning jars and equipment. Some other leading purveyors of home canning supplies include the Canning Pantiy and Home Can ning Supply and Specialties.
For more hands-on instruction, would-be home canners should check out the University of Georgia Cooperative Extension’s “So Easy to Preserve” video series. Eight shows, each 20 to 35 minutes long, contain the most up-to-date recommendations for home canning, pickling and making jams and jellies.
GOT AN ENVIRONMENTAL QUESTION? Send it to: EarthTalk, c/o E/The Environmental Magazine, PO. Box 5098, Westport, CT 06881; sub mit it at: www.emagazine. com /earthtalk / thisweek /, or e-mail: earthtalk@emagazine.com. Rea d past columns at: www.emaga zine.com /earthtalk /arvkives.phj).
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