Home Canning Of Fruits And Vegetables
Today, when everything you get is from a box or can, a store, or a restaurant, the homemade touch is pretty unique. Home canning to supply for the winter months is not very evident today.
I remember when I was young growing up on a farm, we planted large vegetable gardens and many fruit trees and the summers and falls were spent canning and canning and canning for the winter months. If we didn’t can in the summer, there would be no food for the winter. About the only things we bought in the winter were staples like salt, sugar, flour, etc. everything else we ate came from our summer canning efforts. That also included the meats.
The pressure cooker and the pan for canning acid foods were in constant use during the canning season, sterilizing the jars and then cooking the fruits and vegetables that we were canning. You too should be able to enjoy the benefits of home canning, give it a try. I highly recommend that you grow your own vegetables either in your backyard or if you don’t have a back yard, in containers on your terrace. The organic method is best and the produce will just taste better. Even after the fruit is canned, the nutritional value will be outstanding compared what you get at the grocery store.
If you would like to try your own hand at canning your food, I can recommend the following information:
USDA Complete Guide to Home Canning, here is the URL, just copy and paste this URL into the address bar on your computer to view the information: http://foodsafety.psu.edu/canningguide.html
For Pressure Cookers Click Here
WATER BATH METHOD
This method is used for acid foods like fruits, tomatoes, and pickled vegetbles.
