Janet M. Hill, August 1, 1915
Canning, Preserving, and Jelly Making
This year I have been blessed with a garden that is very productive. In spite of Mother Nature and late May freezing. sleet, and ice, most plants weathered a curious spring and I am starting to reap huge rewards. There is only one problem. So many rewards. I am up to my knees in fresh produce and although I have been serving it up at most every meal and sharing it with friends and family, the near full moon is maximizing growth speed and daily I am facing quarter to half bushels of zucchini, yellow squash, peas, and root veggies. So here I sit, cookbook open, looking for My Grandma's bread and butter zucchini pickles recipe.
I came across an interesting site that stopped me in my tracks. I only can for a few weeks/months each year so I get a bit rusty and I am a little OCD so I like to review every step before each batch. Well, I just signed up for the online course Preserving Food at Home- A Self Study through the National Center for Home Food Preservation at The University of Georgia. I have NEVER pressure canned before and this course includes instruction in that method. Here's a link: https://spock.fcs.uga.edu/ext/food/nchfp_elc/
For those of you that do not want to take this short course in a few days, you can review the process step by step on the website NOW for FREE! Here's the links.
JAM & JELLY- http://www.uga.edu/nchfp/how/can7_jam_jelly.html