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Simple Ways to Preserve Fruits and Vegetables

Canning, Freezing, Drying and Pickling Your Harvest


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  • Thank you for sharing good information
  • good to know....thanks!
  • I have done canning once or twice. Do freezing, too. Pickling a long, long time ago. Drying, not yet. It is not just the how to - it is the recipes, usually need updates, on how to do the healthiest recipes in canning that especially interests me - lower salt, lower sugar or sugar substitutes, etc
  • Article title says Simple Ways--not so sure hot water bath canning is considered simple.
  • Like making dill pickles. Will also pickle green beans, green tomatoes and they
    re delicious!
  • I do pickles and a lot of freezing from the garden. The single point of failure is a multi-day power outage. It happened once, and we moved the food from the freezer to a snow bank. It worked long enough to replace the freezer and reload it.
  • i make jelly and jam, as well as can fruits and veggies. I also do stock for soup (after Thankgiving when we have that turkey carcass). I guess I grew up doing it. When you parents were children of the Depression old habits die hard.
  • I love my pressure canner and use it frequently.
  • I have never canned before. I did watch my mother when I was a child, but never really canned myself. Perhaps I'll give it a try!!


    It's very expensive to begin canning. Canners and jars are not cheap but they can be reused year after year making it cheaper every year.
    These tips take me back to my high school days when my mom used to can all the time. She used to do can a lot of strawberries and cherries from our garden out back. Now that I am an adult I want to begin to can my own food. I think it will be good to be prepared for any disaster.
  • I do all these food preservation activities except the pressure canner. Simple? Not hardly. There's a lot of work in all the prep!
  • I have a glut of food from my garden this year. so now I have pickles, salsa, tomato sauce, soup, peaches canned and enough frozen zucchini to last until spring.
    If you're new to canning, you might be confused by the sentence stating that if you've done it correctly, the lids will be sealed and concave. They probably won't be that way when you take them out of the canner. They seal as they cool. That's why it's important to leave them undisturbed for a few hours. Each lid makes a "plink" as it seals, a most rewarding sound!
  • HILLSLUG98239
    I'm curious about this "fuse" that pressure canners supposedly have. There's no electrical parts within the canner. My canner has a pressure relief valve and an overpressure plug, but no "fuse."

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