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Simple Ways to Preserve Fruits and Vegetables

Canning, Freezing, Drying and Pickling Your Harvest


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    You can get lots of really good, reliable information about canning from your local Extension service - even if you are a city dweller. Check your state's agriculture department to find your local office. - 5/1/2010 4:15:42 AM
  • I had a nutrition class where we were told it's not recommended that you can your own food unless you really know what your doing due to the risk of bacteria. So if you do it, be very careful! - 4/29/2010 9:03:08 AM
  • I freeze quite a bit of fresh produce from my garden and farmer's markets or when things are in season and cheap. Thanks for sharing the link to pickyourown...some really good information there as well as this article. - 1/7/2010 7:58:31 AM
  • We had a large garden this year, and I'm a fan of U Pick farms and the farmer's market.
    My freezers are full of fruit, homemade soups and vegetables. I've canned green beans, apple sauce, apple butter, salsa and sugar-free jam. I've dried many kinds of herbs and tomatoes and peppers. I am definitely ready for winter! Besides getting fresher, healthier low-sodium food, I have lowered our average monthly grocery bill by $70! - 11/5/2009 11:27:49 AM
  • Hi I had the Privildge of growing up with an Italian GrandMother that was a super gardener. We grew 500 tomato plants and canned our own sauce, juice and paste. We also, "put up" jellies, relishes and pretty much, anything that could fit in a jar. When we got some money, Mom & Dad bought a freezer. Needless to say, we didn't starve...As I grew up and moved on my own (appt then condo) I had no room for a garden nor an extra freezer. No big deal...NOT ! ! ! I so missed my FRESH, NO Chemical, Knew What Was In It FOOD...I bought a home with a yard and have been canning and freezing on my own for 40 years. I wouldn't have it anyother way.
    The link in the article... is FABULOUS. - 8/7/2009 9:01:10 AM
  • I enjoy pickling green tomatoes and hot peppers. They're a great accompaniment to greens and cabbage in the winter. I also like pickling beets. Yummy! - 8/3/2009 1:30:43 PM
  • I love to can and have done it since I was 13 years old. I have always used both a pressure canner and a regular canner. Now we can sausage in the winter and venison if someone gives us a deer. Beef has such a unique flavor canned, as do the other meats. Chicken is good, but a lot of work to de-bone in large quantities and I would only do free range chickens. Of course we always can meats in a pressure canner. When we traveled and camped with our family, we had good meat ready to use. If I'm not around to help, our son takes over and cans the meats. - 7/14/2009 10:04:22 PM
  • pH is a negative logarithm -- what that means is that the lower the numeric pH, the higher acidity, and conversely, the higher the numeric pH, the less acid (or more alkaline) the substance. High acidity, low pH, so the reference to acid foods of pH 4.6 or greater should actually read less, meaning more acidic. - 7/14/2009 5:51:32 PM
  • While a fun article to read, I'm a little confused at their acidic nomenclature. I could understand where pH 4.6 is the "magic" number where bacteria wouldn't grow, but I think they have their labels mixed up. Foods with a pH less than 4.6 are more acidic (like lemon juice, vinegar, and other fruits), and foods greater than pH 4.6 are less acidic. - 7/14/2009 12:10:06 PM
  • As a young girl growing up I helped my Mother, Grandmother many times - this sustained us through the winter - nothing better than fresh green beans canned. This is a lost art in many families now I think. I also canned when my children were small and we had a garden that we all worked in and got the benefits all year long. Thanks for the info - great tips for those who are not familiar with it. Love it! - 7/14/2009 10:58:38 AM

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