Ingredients 3 Peaches (ripe but not soft) 1 Cup of Apple Cider Vinegar 1/3 of a Cup of Mirin or... Continue Reading
Canning
Canning can be intimidating let’s face it we are all scared of making something that can make someone very sick. Yes, botulism is real and can kill. That alone may prevent someone from the attempt. The big boiling pots of water are not for the faint of heart and who keeps all the supplies to do this on hand? The people who have tried and successfully canned anything once, that is who. Canning is kind of addictive, it is a way to make amazing foods that you can keep in a pantry for months at a time.
- jams and jellies
- pickles
- tomato sauce
- vegetables
The easiest way to start to learn to can is to start simple with recipes for fridge pickles and frozen storage of sauces. The ones that do not require the pots of boiling water. We have many recipes available for those
Then read and educate yourself on the science of preserving. You must know and follow the rules of sterilization closely. Temperature and technique of ensuring a proper seal are also something you will want to pay close attention to.
Canning can save you money, provide a way for less food spoilage and provide food with less added sugar, salt or preservatives. Give it a try, you may end up totally hooked.
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