My spring/summer never really got scorching hot, so my hopes and dreams of a bumper crop didn't happen. But for some with more space to garden, and more direct sun, THEY have more than they know what to do with. Which is how my neighbor ended up with a crazy amount of tomatoes, green beans, bell peppers, jalapenos, and cucumbers. Naturally, she decided to can her windfall so her family of five would have fresh veggies, salsa and pasta sauces for winter. She was lucky enough to have a mother-in-law that already had all the canning supplies she needed, she just had to find out HOW to can.
That's where the wonderful internet comes into play. My neighbor found the site for the National Center for Home Food Preservation. It is a fantastic site to get you started. She learned everything from how to use her pressure cooker, to what foods can be water bathed, to recipes. Sweet, right?!
The most important things to know is that you have to clean and sterilize your jars, wash your foods thoroughly, and make sure you listen for the lids to pop when they seal! Canning is a great way to store this season's harvests for later, but you want to make sure you're doing so safely! The NCHFP has great info on methods to follow.
I won't lie - it took all day in a hot kitchen to can up all the veggies her best friend's father gifted to her from his large garden, but it was totally worth it! She ended up with pasta sauces, Bloody Mary mix, green beans, salsa, and jalapeno relish.
My garden is running a bit behind, but I'll be canning up pasta sauces from my roma tomatoes soon, along with pickling some peppers, and making a bruschetta from cherry tomatoes too. With the large garden expansion we are planning next year, I fully expect to spend at least a couple days in a hot kitchen, prepping for winter. Let's face it: once you've had fresh veggies from a local, organic garden, what you can buy at the the grocery is inferior. My neighbor gets to enjoy that freshness this winter, and she didn't find it all that difficult after reading over the amazing info from the NCHFP. I encourage you to visit a farmer's market if you're not already growing your own food, and take a day to do some canning - winter will be so much tastier!
Here's some photos I took of my neighbor's efforts after everything was canned:
Isn't it all so pretty?! I have to admit, I'm a little envious! I'll be doing my own canning soon when my roma tomatoes finally all ripen. Yes, it's going to cost some money upfront to get the supplies you need (unless you're lucky enough to find someone who will lend you their pressure cooker and supplies), but the money you'll save when you're not purchasing from the grocery will more than make up for the cost of the supplies. You'll also be able to reuse the jars, so next year you'll only need to invest in new lids/rings, and possibly more vinegar and seasonings (if you didn't already grow those seasonings too!).
I'll have some step-by-step photos and recipes for my pasta sauces when it's time! But for now, I'll simply invite you to read up on the process, and get started with some locally grown produce!
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