water bath canning
In a time where everything you could possibly want comes pre-packaged, pre-canned, filled with preservatives and is processed to last, why should we learn to can? Why should we use our valuable time and resources to learn a skill that has almost become obsolete? I think I can answer these questions in three simple words: to be prepared.
Canning your own foods can be a rewarding, economical and healthier way to preserve a garden’s bounty — but it’s not for everyone. Here is a bit of the lowdown on what is involved in the process for canning food so you can decide for yourself what will be best to preserve your garden bounty.
Tomatoes and peppers are plentiful in backyard gardens and at the farmers markets right now. Preserve this bounty in the form of salsa with your water bath canner and you can enjoy the goodness the whole year.
Making corn relish and canning it in a water bath canner is an easy and delicious way to preserve end-of-the-season corn. Open these colorful jars for a taste of summer in the middle of winter.
What could be better than these luscious preserves made from golden plums? Capture the taste of summer with this easy recipe.
Which foods are safe to process in a boiling water bath and which must be canned in a pressure canner? The answer is the single most important thing you need to know if you want to safely preserve food in canning jars.
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!