Wednesday, July 20, 2011

Canning Time again...

"Every suburban and country household should plant and nurture a garden and raise small fruits; then during the summer from the products of his effort the bulk of the food for the family be provided and all surplus should be carefully preserved for future use.  The economic conditions of the age demand this."
     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:

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.









No comments:

Post a Comment

My email address is