Wednesday, August 3, 2011

Harvest Time

Many of you have already been harvesting a lot of different fruits and vegetables. And, if you are like me, you know nothing can beat the taste of fresh produce. But what do you do with it all? There are many methods to preserving your foods. From waterbath canning your high-acid foods, pressure canning your low-acid foods, drying, to freezing. Each method is a great way to make sure your produce lasts longer, so that you can enjoy the fruit of your labors on into the winter.

Waterbath canning is a great way to preserve fruits, jams, jellies, preserves, and more! You just need to know if your food is right for waterbath canning (There are a lot of books about canning out there to help with this), a waterbath canner, canning jars, lids, rings, and other canning tools.

Pressure canning uses a lot of the same types of tools that waterbath canning does, but instead of using a water bath canner you will be using a pressure canner.

Drying your foods is something that has been done for a very long time. However, the methods and efficiency has changed a bit over the years thanks to dehydrators. Now drying food is much quicker than it was in the old days when they dried their foods in smoke or in the sun.

Freezing is definitely a quick way to preserve foods. But you have to worry about air getting to them and causing freezer burn. This can be remedied with a FoodSaver, which vacuum seals food before you put it in the freezer, cutting down on spoilage and freezer burn.

What is your favorite way to preserve your hard worked for harvest goodies?

Want to read more? Check out this blog: Urban Gardens & Pressure Cooking

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