In this week’s episode of the Perfectly Preserved Podcast, we answer frequently asked questions about canning fruits, veggies, and meat. Our discussion will allow you to walk away with the knowledge you need to can these staple foods safely. We dive into if it’s safe to can without salt or sugar, if green beans can be water-bath canned with vinegar, whether or not vegetables need to be cooked before canning, and which vegetables expand during processing time. We also address why corn may brown during processing, if it’s safe to can your own salsa recipe, the best ways to preserve squash, and how to handle fat when canning meat.  Let our insight on these questions clear up confusion and allow you to safely can! Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comSHOW NOTES:See more from Jenny on this episode herehttps://thedomesticwildflower.com/perfectly-preserved-podcast-episode-12-faq-fruit-vegetable-and-meat-canning-questionsSee more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-12-faq-about-canning-vegetables-fruit-and-meats