And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions.
Gardeners throughout time have relished the fruits of their labor.
Kneeling in dirt and picking through weeds is well worth a bite of your own luscious ruby red tomato or crispy cucumber. Preserving is a great way to get the home gardener through the winter months until next years planting.
Not only is it rewarding to open a jar of your own home-grown producebut the economical and nutritional benefits are obvious. One bite and you'll be glad you did! Beyond the hustle and bustle of daily life, far away from crowded supermarkets and over-processed foods, there is a place where purity remains: Harvest time has always brought us such joy and fulfillment that we knew we wanted to share our zealous passion for delicious, home-grown food with others.
Why Preserve Your Own Foods? The ingredient labels on most items found in grocery stores today are long enough to make your head spin. It goes without saying that the additives, artificial colors, and preservatives used in modern-day food production simply do not belong in our bodies.
The practice of preserving food is also cost effective, beneficial to the environment, and inspires thoughtful, unique gifts for holidays and special occasions. Each product featured on our website meets our stringent standards of quality and design, and is backed with an unconditional, day guarantee.
Check out our articles archive and get the nitty-gritty on basic gardeningcanningpickling and juicing. Get a FREE electronic copy of " Fresh Garden Recipes" when you register for our FREE newsletter, "Preserving the Garden," where each month you'll learn new gardening tips, organic pest remedies, preserving recipes, plant profiles, current sales and more.All fresh vegetables are low acid foods and require pressure canning.
Other examples are red meat, poultry, seafood, and any milk products.
If you mix low and high acid foods, you should still can them as low acid unless the recipe calls for enough citric acid, lemon juice, or . These are canned via water-bath canning or steam canning. The most popular way is, of course, the ever popular pickled beets, which can be flavoured with many different spicing combinations.
There are also chutneys and relishes, such as Red Cabbage and Beet Relish, . The red pigments in beets (betalaines) are sensitive to high temperatures and can transform into a colorless compound during canning. Some varieties are more sensitive than others.
The reaction is reversible and often the color of the canned product will return to a darker red after a few days of storage at room temperature. Some people.
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