A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
Three essential tools for opportunistic canning.
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Our experiences in learning to pressure can and use reusable canning lids.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food
Learn how to use less energy canning tomato products.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
How to make canned green tomato relish.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.