This blog post discusses growing enough produce for canning.
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The author of STAND UP AND GARDEN discusses why it is safe to can and otherwise preserve produce that's grown in an environment in which pesticides are used.
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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.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
Judy Mimranek shares her father's time-tested tip for digging a root pit and covering it with layers of straw and cow manure in order to store fruits and vegetables through the winter.
A homemade solar food dryer allows you to dry tomatoes and apples for delicious and nutritious winter snacks and addition to your meals.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.
Describes the process of forming a community garden from the physical and energetic standpoints. The power of teamwork, the joy of accomplishment and the building of a feeling of group unity are described.
The process of curing potatoes for winter storage.