Pros and Cons of Canning

Like with all methods of food storage, there are notable pros and cons involved with canning. Since there is a bit more of a financial investment in this method, you should take the time to learn what you can.

And on that note, the first con is that it can be expensive to start canning. You have to use proper canning jars (also known as Mason jars). You cannot substitute other jars, such as old spaghetti sauce jars because the glass is not thick enough to withstand the pressure of a canner. Jars come in pint or quart sizes, so you will need many dozen of them depending on your storage needs. A good pantry filled with canned food can take upwards of a hundred jars if you use this method extensively.

You also need rings and lids. The rings, which can also be called screw bands, hold the flat round lids over the opening. Lids are only used once so they will need to be purchased each year but you can keep using the rings over and over.

And then there is the canner itself. A pressure canner will cost at least $100 and can easily run more for a large one. These are large cooking pots with a lid that locks down in place. Once they start to heat, pressure builds within and that combines with the heat to kill all potential bacteria in the food. Gauges on the top will tell you what the pressure levels are at as you work.

So you will have to load up on equipment before you can get going. Even so, people often favor canning because your jars of food are completely shelf-stable and can be stored anywhere. Food will last for months or even more than a year and you do not have to worry about power failures or any other storage issues. The food inside retains its taste and texture, and will usually be indistinguishable from any other freshly cooked food.