Is your garden overflowing? I don’t have many tomatoes yet, but lots of everything else! I know some of my neighbors have been busy canning and freezing beans and other garden goodies. Canning and freezing may or may not save money (depending on how many supplies you have to purchase), but the end result definitely tastes good. Although home food preservation has been done for years, we learn more all the time about how to do it more safely and with better quality results. The ‘way Grandma did it’ may not follow current recommendations. For example,
Did you know you are supposed to add acid (lemon juice or citric acid) to every jar of canned tomatoes to keep them safe?
Did you know you are supposed to follow a tested recipe (not just one you got from a from a friend’s friend) for things like salsa, relish, and—in fact—all home canned items?
Did you know that ‘steam canners’ are not safe, even though you still see them sold in stores?
Did you know there is a new recommendation to leave jars in a pressure canner for 10 minutes after processing and leave jars in a water bath for 5 minutes after processing?
For all the latest info on home food preservation, including delicious tested recipes, check out Food Preservation Resources.
-pointers by Renee