Ora Apothecary

01/03/2026

01/03/2026

01/03/2026

Natures bandaid 🌱

01/03/2026

01/03/2026

01/03/2026

Water bath canning vs pressure canning 🫙

One of the most important things to understand when learning to can is that these two methods are not interchangeable, even though they use the same jars and lids.

Water bath canning is used for high-acid foods like jams, jellies, fruit, pickles, and properly acidified tomatoes. Because acid inhibits the growth of harmful bacteria, boiling water (212°F) is sufficient to safely preserve these foods.

Pressure canning is required for low-acid foods such as vegetables, meats, broths, beans, and complete meals. These foods must reach higher temperatures (240°F+) to eliminate the risk of botulism, something boiling water alone cannot do.

Choosing the correct method isn’t about preference or tradition, it’s about food safety. Tested recipes, proper equipment, and correct processing times are what make home-canned food safe and shelf-stable.

Learning the why behind canning makes the process less intimidating and a whole lot more empowering 🫙
Canuary is all about building that foundation, one jar at a time 🤍

12/15/2025

December planting isn’t about instant results.
It’s about letting winter do the work — breaking dormancy, strengthening roots, and timing growth perfectly for spring.

These six crops respond better to cold soil than warm starts:

1) Garlic
• Cold triggers bulb formation
• Bigger, stronger heads by late spring

2) Shallots
• Root deeply in cool soil
• Earlier and sweeter harvest

3) Spinach
• Winter-sown plants grow faster
• Leaves are sweeter after frost

4) Peas
• Cool soil builds strong roots
• Sprout at the first mild spell

5) Carrots
• Frost improves flavor
• Spring germination is more even

6) Radishes
• Perfect for overwintered beds
• One of the earliest spring harvests

Plant now.
Leave them alone.
Let winter set the stage. 🌱

12/15/2025

12/15/2025

12/15/2025