Canning

At Home with Rebecka uses old-time water-bathed methods for the majority of its canning recipes. I recommend following the USDA guidelines, which are easy to follow and tested. My recipes focus on high-acid foods, and when caning low-acid foods, I use pressure canning. Safety is my top priority, ensuring that bacteria growth and botulism spores are minimized.

For a full Home Canning Saftey Guidelines, Click HERE