If you haven't pickled, canned, frozen or otherwise preserved the lushness of this season's fruits, vegetables and herbs, it's not too late to make some treats to enjoy this winter. And it's not as hard as you may have heard. Here are tricks of the trade from The National Center for Home Food Preservation and yours truly, for preserving your harvest, as well as some incredible recipes and techniques from our Food channel. Tomatoes still green? How about some Green Tomato Chow-Chow? Zuchinni the problem? There's always Squash Pickles...
Photo: © Marie Iannotti (2008) licensed to About.com, Inc.
Comments
I was taught to can,make jelly,preserves,etc by my Mother, God rest her soul. She never wasted anything. She had the best recipe for watermelon rind pickle and preserves. I still make it today. My husband’s family had never heard of it, but now I make at least two batches a season. My husband and I grow the majority of the food we consume, plue he is an avid hunter and fisherman. God has Blessed Us with knowledge and we share this whenever the opportunity is given us.
I’ve alway been a fan of “putting food by”. I was taught by relatives and friends. I LOVE canning tomatoes.
I have canned EVERYTHING!meats,jams,jellies homemade beans,soups,pickles vegies & juices-I have pressure canned till I have run out of sealers & space we ALWAYS have something to fall back on–open a sealer of cold deer meat if someone drops by unexpected at meal time or a power failure in winter-I give Mom the thanks for showing me how-Debbie
I especially like this time of year as it’s almost perfect for picking herbs – they’re delicious and the smell is just wonderful. Picked now, many of the essential oils are at their most potent and will preserve really well.
This is my first year canning I was surprised how easy it was and the results have been great> I have made quince jelly, pickles and pickled beets so far so good next year hopefully i wiill do more with my garden produce