Posts in Produce
Pressure Canning Basics

Pressure canning is the only safe method of preserving low-acid foods. Low-acid foods include vegetables, meats, fish, and poultry. Pressurized steam creates the needed temperature of 240 degrees Fahrenheit or higher that will destroy the bacterial spores naturally present in these foods. As the jars cool, a vacuum is formed, sealing the food in the jars and preventing any new microorganisms from entering and spoiling the food.

Read More
Water Bath Canning Basics

The tasty high-acid menu includes choices ranging from sweet to savory. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars and condiments are among items safely preserved using the water bath canning method. Because these common foods contain high amounts of acid or the recipe incorporates the correct balance of acid, water bath canning is the recommended method.

Read More
Mini Maters

This year I went a little crazy with tomatoes. I have close to fifty plants in my garden. I had hoped for a bumper crop that I could freeze and can for future use, but this hasn’t been the best growing season. My tomatoes are ripening at a smaller size than typically expected and ripening more slowly at that. Also, some of them are developing splits in the skin are this last round of much needed rain.

Read More