Canning and Pickling
“Preserve” a tradition that had almost disappeared by canning and pickling fresh food yourself without all the chemicals. Stock up on seasonings, salts, pectin, and even essential acids to help with the preservation of fruits, vegetables, meat and even fish. Don’t worry ever again about a power outage costing hundreds by spoiling everything in your refrigerator and freezer. In a tough economy many people are going “back to basics” and learning the art of canning and pickling just like their parents and grandparents did.
Be Sure to Start with the Basics
- Grab Mrs. Wages New Home Canning Guide. Let an expert help you navigate through the process.
- Insist on using the freshest produce and meats for your canning and pickling project. The end product will prove you right.
- Save money by getting jars and other equipment from family, neighbors or even garage sales.
- Trust common sense. The simplest solution is usually the best.
Now that you have some of the basics of canning and pickling, let’s get started.
Remember the Dill Pickle?
Thoroughly wash and dry your produce. Mix salt and sugar to vinegar and water in a large pot. Put the remaining spices into a large tea ball or tie into a cheesecloth bundle. Simmer together for 15-20 minutes. Fill hot, sterilized jars with cucumbers and add your pickling mixture. Be sure to leave at least a quarter inch gap at the top to account for expansion. Adjust the lids and boil completed jars in a large stock pot for 15 minutes. By following these simple steps, your next canning and pickling project is sure be a success.
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