Revival of Home Canning Amidst Economic and Environmental Concerns

What the Weston A. Price Foundation Says About Canning:   The Weston A. Price Foundation champions nutrient-dense traditional foods — and home canning enhances nutrient dense meals for our families. Canned bone broths, cultured vegetables, and fruits support not only our health  but also supports ancestral eating patterns.

Canning as Radical Self-Sufficiency

Home canning is empowering.  The idea that we don't need to rely on an outside source to feed our families is a radical concept in this day and age.  But it's making a comeback and doing so in a major way.  In just 2 short generations, we've almost lost the art of self sufficiency in the kitchen.  

Preserving Culinary Heritage

There is a beauty in seasonal eating.  It's a bounty and a beauty that is highlighted throughout winter months through canning. Preserving tomatoes at their peak flavor or fermenting cucumbers captures a taste of summer all year long — we honor nature's rhythms and preserve the summer harvest, while practicing the mantra "Waste not, want not."

Environmental and Economic Wins from Home Canning

Is it possible to live plastic free?  I believe it is.  If we canned our own foods, if we grew our own food, how much would we even NEED plastic?  We wouldn't.  Foods are best preserved in glass and in bulk, in a cool, dry place. 

Support local farms: At Wylder we buy local, eat seasonal and make great food for the people that we love.  Last summer, after diving into home canning, we managed to slash nearly 40% off our grocery expenses," says Sarah, a mother of three from Montana. "For the first time, I felt a real sense of food security, knowing our shelves were stocked no matter what challenges came our way."

Essential Canning Supplies (and Where to Get Them)

You don’t need much to start: - Water bath canner (for jams, fruits, pickles) - Pressure canner (for meats, low-acid vegetables) - Mason jars and new lids - A tested recipe book like Wylder Back to Basics:  Home Canning and Food Preservation, coming out in August 2025.  Grab high-quality supplies at Cultures for Health and bulk dried goods- perfect for canning from Azure Standard.

How to Start Canning Safely: No Guesswork

Always use up-to-date, tested recipes. - Sterilize jars and check lids for proper seals. - Start simple with water-bath canning (pickles, fruit jams). - Graduate to pressure canning (soups, meats, stews) once confident.

Easy First Recipes for Beginners

In our cookbook, you'll be able to find recipes that are tested and approved by the USDA canning guide.

Spiced Apple Butter - Pickled Dilly Beans - Fire-Roasted Salsa - Bone Broth for Nutrient Stockpiling

Troubleshooting Common Mistakes

To ensure a reliable vacuum seal when canning, it’s critical to use brand-new lids each time. Reused lids may have microscopic warping or damage that prevents them from sealing properly, even if they look intact. A poor seal can lead to air leakage, which compromises food safety by allowing bacteria, mold, and yeast to enter. Always inspect new lids for dents or imperfections before use, and follow manufacturer instructions for heating or preparing lids to maximize sealing success.

After canning, proper storage conditions are essential to maintain food quality and safety. Finished jars should be kept in a cool (50–70°F / 10–21°C), dark, and dry environment — such as a pantry, cellar, or cupboard away from direct sunlight and heat sources. Exposure to light, heat, and humidity can degrade food color, texture, and nutritional value, and may also promote spoilage. Regularly check your storage space to ensure it remains dry and temperature-stable.

During canning, maintaining the correct headspace — the distance between the surface of the food and the underside of the lid — is critical. If jars are overfilled, food can expand during processing and may force itself under the lid, preventing a proper seal and increasing the risk of contamination. Conversely, too much headspace can cause air pockets that also compromise the seal. Always refer to recipe-specific guidelines (typically ¼ inch for jams, ½ inch for fruits, and 1 inch for low-acid foods) to ensure optimal results.

Home Canning: A Community Movement

I have a vision for the future in the coming years.  I see new canning circles forming across the country — neighbors pooling harvests, sharing equipment, and teaching skills. We can heal this planet and our families.  When we're able to get back to the basics, do things the old fashioned way, slow down and reconnect with our families and the land- we can transform our health with lightning fast speed.

Home-Canned vs. Store-Bought: No Contest

Home-canned foods are free from preservatives, excessive salt and BPA-laden packaging. Plus, taste tests show that home-canned tomato sauce and jam far outperform store-bought in flavor and nutrition.  You should feel good about providing nutrient dense food to your families and friends.

Building Your Food Security Pantry

Rotate your jars seasonally. Keep 6 months' worth of preserved staples like tomatoes , green beans, broths, pickles, ferments, fruit preserves and even meals in jars. You'll eat better — and sleep better — knowing your pantry is full.

Conclusion: A Revolution in Your Kitchen

Home canning is a profound act of rebellion against dependency, waste, and processed foods. It roots you in the abundance that nature provides and empowers you to care for yourself and your community. Start canning today — and be sure to check out our cookbook, coming in August 2025.

FAQs

What foods should I start canning first as a beginner?

High-acid foods like jams, pickles, and tomatoes are safest and easiest for beginners.

Can I reuse old canning jars and lids?

Jars can be reused if they have no cracks or chips. Always use new lids for safe sealing- it's a non-negotiable.

How long do home-canned foods stay good?

Most home-canned foods last 1–2 years if stored properly. Always inspect before eating.

Is home canning really cost-effective?

Absolutely — especially when you grow your own food or buy bulk organics from places like Azure Standard.

What’s a clear sign my canned food has gone bad?

Smell it.  You'll know.  Look for bulging lids, leaks, mold, or off smells. When in doubt, throw it out.