Enjoy Fresh Local Food: Seasonal Storage

Enjoy fresh, local food all year long. A guide to simple seasonal storage, such as canning, freezing, dehydrating and more.

Pickles, acidic tomatoes and sweetened chutneys or fruit preserves have a pH level below 4.5 that retards bacterial growth, so they can be canned in a large water bath canner. A water bath canner is nothing more than a large pot with a metal tray or rack that holds glass jars at least a half inch off the bottom.
Pickles, acidic tomatoes and sweetened chutneys or fruit preserves have a pH level below 4.5 that retards bacterial growth, so they can be canned in a large water bath canner. A water bath canner is nothing more than a large pot with a metal tray or rack that holds glass jars at least a half inch off the bottom.
Photo by Matthew T. Stallbaumer