Dill Pickles ... and Straight Talk About Canning

| 7/24/2012 1:54:28 PM

Tags: canning, pickles, pickling, dill, cucumber, preserving, food preservation, homegrown, farmers market, Nan Chase,

As I speak to more and more gardening groups, and especially to younger gardeners just beginning their adventures with growing and preserving their own food, I see the greatest reluctance about trying to can foods.

It turns out that a lot of new gardeners are unnecessarily frightened about a deadly toxin — botulism — that used to be associated with canning. But I will make a plea for rationality and reasonableness, and show you how easy and rewarding it is to get hooked on canning, and how out of date that fear is today.

It's OK. Just admit that you might have worried about food poisoning … and be willing to take my word that home canning is safe. If you can read a recipe and boil water, that's practically all there is to it; folks all over the country make canning an economical lifestyle. Jams and jellies, sauces and juice, vegetables and fruits.

 jar mix 

There's no end to what a home gardener can put up by way of canning — that is, processing jars of food to store over the winter. Like any other domestic art, canning is extremely rewarding and produces a real, useful result. Try canning with friends or with teenage children as you get started, and make a party out of it.

My favorite beginner's project is the classic dill pickle, although I enjoy canning things like herb-rich tomato sauce, spiced pears, and grape juice.

Donald Johnson
11/12/2013 10:34:45 AM

I want a pickle now!

Donald Johnson
11/12/2013 10:34:39 AM

I want a pickle now!

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