On this episode of The Recipe Box, we talk about home canning with local expert Cheryl Hughey. The conversation starts in a familiar place for a lot of us: someone in the family who canned because that was simply how food was put up for the winter. We walk through how canning shifted over the past century, from practical necessity to something people now choose to do.

Cheryl explains the difference between water bath canning and pressure canning in a way that makes both feel manageable. She talks about the recipes she returns to every year, especially tomato products and pickles, and the small safety habits that keep us safe. Things like using new lids, skipping rusty rings, and sticking with tested recipes. You’ll feel like you’re sitting at the kitchen table with someone who has done this for a long time and wants you to feel confident.

We encourage beginners to start small. Refrigerator and freezer methods are a great way to learn the rhythm before committing to full canning. Cheryl also points listeners to local extension classes and Ball’s trusted resources, which are still the best places to learn the fundamentals.

National Center for Home Food Preservation

Ball Mason Jars - A beginner’s guide to home canning

Amazon Link: Ball Complete Book of Home Preserving

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Salukis AdLab

Music: MisunderStudios www.misunderstudios.com

The Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast

The Recipe Box on Instagram: @TheRecipeBoxPodcast