Discussion on Food Preservation and Canning Practices

community

Local writers discuss traditional and modern food preservation methods including water-bath canning, pressure canning, and fermentation. They note changes in government regulations and share personal experiences and advice on canning vegetables and fruits.

This is the archive, not the newspaper. Between 2018 and 2026 this site compiled these items automatically from public community sources — chiefly The Islands Grapevine, regional news feeds and community groups. They were not written by a reporter and were not held to the standards this publication now applies. The archive is kept because it is a useful dated record of what happened on Denman, and it is labelled because pretending otherwise would be the first thing we would tell you not to trust. Current reporting is at The Denman Firestarter.

Sources

• “Green Wizardries, Canning Advice By Maxine Rogers... I have been canning my tomatoes successfully in the water-bath canner and I hear this is no longer considered safe... I find it is also faster to use the water-bath canner...” — The Islands Grapevine – August 25th, 2022 (August 25th, 2022)

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