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.
7/19/2013 9:42:03 PM
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!
I have a smoothie every morning for breakfast. It contains milk, sugar substitute, chocolate protein powder. and frozen fruits and vegetables from my garden. I freeze my fruits and vegetables on a cookie sheet in ice cube size chunks. They are so easy to use that way and most mild flavored vegetables can be use that way as the chocolate powder hides the vegetable flavor. I am running out of the produce from last year's garden now. Just in time for this year's crop! I find this an easy way to use up my garden excess and also the bananas that get too ripe for my taste.
you still incur costs for the canning, freezing, and drying. If you buy your fruits and veggies, then I find it hard to believe you would save money. It's still a great idea if you can get produce at peak times locally.
Just a thought... I remembered that there is a publication called "Mother Earth News" that was first available back in the 60's or early 70's, if I recall correctly... They are still in business today, I've seen copies at the library a time or two. I know the older issues had a lot of this sort of information--directly from people who used these methods regularly. So, if you're looking for more information on DIY preservation of foods, or anything related to sustainable living, you might want to check it out...
what a terrific idea, great for diabetics, people watching sodium and anyone trying to lose weight. Have you guys gone nuts? I read the article in hopes you had suggestions for those of us who always canned and preserved the harvest bounty and now are restricted from eating preserved foods because of salt or sugar. Without any mention of this problem you have done your readers a great dis service.
Would like to see lacto-fermentation included in this article, or future ones.
9/13/2012 7:22:27 AM
Does anyone know where I can purchase fancy covers and lids for gift giving? A few years ago Ball came out with some nice plaid lids/covers. thanx
8/7/2012 12:15:36 AM
This is only cheaper if you can grow your own fruits and vegetables and if you plan on doing this every year to make your investments work out. We live in a climate where it is almost impossible to grow the fruits and vegetables we would use and if you buy those items you will pay much more than if you just buy it at the store. the biggest benefit to doing it yourself in this situation is that you can adjust your sodium and sugar levels (especially jam) - once you get the hang of it. So, I'd plan to freeze the majority of items in our situation, which is what I do with any extras of any sort as it is.
8/6/2012 5:28:39 PM
I'm really disappointed in this article for one reason: drying was the method I was most interested in, and it's the one with no information. If you're only going to put in two lines about it, just skip it.
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