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Simple Ways to Preserve Fruits and Vegetables

Canning, Freezing, Drying and Pickling Your Harvest


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  • 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...
  • I've never tried canning. I freeze everything. My inlaws canned everything, but my parents only did it once in a while. Maybe I'll try it some day, bu up to now far I like the ease of freezing.
  • I am a old lady who learned to can from my mother I passed it on to my kids
  • PLEASE use USDA publications, recipes, etc. for all your food processing. This URL has info and links to most everything you'll need.

    Also, altitude makes a difference in processing times, and my quick read-through didn't bring up anything about altitude and processing times.
  • 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.
  • MAGGIEMAE03815
    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.
    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.
    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.
  • I've had so much fun recently experimenting with fermenting vegetables, nuts, and fruits. It brings out all the important nutrients that otherwise would not be available. It's almost like an art form now because it's rarely done. Fermenting bread is a little more difficult but I like the challenge.
  • FURY58
    I live in the rural cincinnati area and have been canning for as long as Iremember. my Grandmother did so it was just in me I guess. canning is very easy & fun just make sure that you can for the correct amount of time weather it be by water bath or pressure. if not your food will spoil. just made bread N butter pickles and dill. tomatoes glore Ill be making salsa this week sometime too.
  • Canning is one of those things I miss about living in New England! We had a huge raspberry patch in the backyard along with a wonderful garden! Knowing we picked and canned all those home grown veggies/fruits is beyond compare! I miss having home made raspberry jam on my homemade toast or homemade English muffin...I live in S. FL, so canning fresh berries of any kind is pretty much no existent..someday I will be able to do it again!
  • Please note, it's important to have a rack in your pot to avoid breakage of the glass jars on the bottom of the pot. If you don't have a canner, you can create your own rack by tying lid rings together with twist ties to cover the bottom of the pot.
  • Mmmm homemade pickles (not sweet), jelly, cinnamon apples, pickled okra, etc.

    When we first moved into our house we had an arbor with grape vines. I made jelly 2 or 3 years, but then the grapes started dying. All of our grape vines have died and I need to replant. I never had a chance to make plum jelly. The birds always beat me to the ripe plums. That is okay though… I don’t like plum jelly as much.

    I helped my grandma with canning when I was little. We would use our own cucumbers to make pickles. If they were large cucumbers we would slice them. Smaller ones we left whole. I don’t remember cutting off any part of the smaller cucumbers like is mentioned in the article…
    “Another tip: If using cucumbers to make your own pickles, you must remove and discard a 1/16-inch slice from the blossom ends of each cuke. (Blossoms may contain an enzyme that causes excessive softening of pickles.)”
  • At a garage sale I found a small food caner. I can cane 6 jars at a time .The jars do not touch the bottom of the pan . if using a pot put a folded tea towel in the pot. to make the jars not touch the metal of the pan.

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