Hey, you guys, this is Carolyn from homesteading family. You know, there are a lot of podcasts out there

and a lot of content. And more often than not, it seems like that content is filled with

impractical and maybe untried homesteading advice, which ends up wasting your precious time and money.

And that's exactly why we created the everyday Homesteading podcast as a place for

homesteaders who want practical, tested solutions that cuts through the chaos with clear

plans tailored for busy beginners to reclaim their family's health and independence.

Now that we're releasing our brand new podcast here with everyday homesteading,

we really are looking to be able to reach out to more and more beginning homesteaders who are really

interested in changing their lives. And that's where you come in. You can partner with us to

reach more homesteaders by taking a moment,

subscribing, rating, and reviewing the podcast today. We really appreciate your help. And of course,

if you love it, take a second and share it with a friend who might like it. Thank you.

Because what we know now is that

just getting food into a jar and getting it to seal does not make it safe. You have to

process that food inside the jar. Now, the reason for that goes back to the principles of the pH inside your jar.

Welcome to Everyday Homesteading, the show for busy families who want more self-sufficiency without burning out.

I'm Josh.

And I'm Carolyn from Homesteading Family.

And in every episode, we share time-tested knowledge on topics from growing and preserving

your food to raising livestock, to herbal medicine, and anything homesteading in between.

Let's jump in.

When you start thinking about preserving food, it's really common to start thinking about canning.

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