CS-008: Nutrition & Economics of Home Canning & Food Preservation | Canning 101

Welcome to the second segment of my Canning 101 series.  In today’s session we get into nutrtion and economics.

I put this series together to give those new to canning as well as those more experienced a good review of the concepts central to the wonderful world of safe home canning and food preservation!  We will learn the answers to these questions —

* How fast does fresh food lose its nutritional value?

* Is fresh food always nutritionally superior to canned?

* When are home canned goods better than fresh?

* What’s the cost comparsion between the two?

As a reminder, this series of shows is based entirely on information and expertise provided by the USDA, the National Center for Food Preservation, and the Centers for Disease Control and Prevention.

Along the way you will learn all kinds of tips and tricks to help you do it better, safer, and more fun for you and your family.

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The following is the full transcript for this episode —

This is the Canning Season Podcast with John Gavin, episode #8.  Get out your pencils again and your lunch boxes.  You’re still in school.  It’s Canning 101.

Welcome to the Canning Season Podcast.  This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle.  In this community, it’s all about celebrating and sharing the abundance.  To lead the way, here’s your host, an avid home canner himself, John Gavin.

Hey, everybody.  I’m John Gavin.  Continuing now with the Canning 101 series that I started, and the whole goal here is to give you the basic fundamentals so that you can learn the basic concepts of safe home canning and food preservation.

Now, I have to remind you what I said in the last episode.  I am relying entirely on resources provided to me by the government.  They’re available up on the Internet and I’m leaning very heavily on the USDA’s Complete Guide to Home Canning 2009.

I’m recording this in August 2013 so if you’re listening to this in the future it’s very important that you consult what are the current practices at the time, and of course I have to remind you all that I’m not a scientist.  I’m just an amateur avid home canner who’s attempting to share with you safe preserving methods, but at the end of the day you and you alone are responsible for the health and safety of your family and as I say over and over, I remind you, I encourage you, I plead with you, I beg you, follow the prescribed recipes and the safe processes because they work.  We paid people to come up with this for us and they’re there for you.

In the first episode of Canning 101, I introduced you to the concept of how canning works.  Today, I’m going to talk to you about and get a little more into why we can and actually get into the nutrition and economics o...