Too many tomatoes? Surplus of strawberries?
This winter, wouldn’t it be nice to take a jar of summer-perfect fruits or veggies out of the cabinet? While “old-school”, canning preserves the harvest-fresh taste and nutrition of fresh fruits and veggies and ensures you of chemical-free food for your table this winter. There are basically two methods of canning:
Water bath is a technique of food canning for high-acid foods like jams, jellies, fruits, pickles, preserves, tomatoes and relishes which carry less risk of bacteria.
Steam pressure is used for preserving vegetables, meats, poultry and seafood, heating them to 240º F to eliminatie the risk of food borne bacteria. If you’re mixing high acid foods with low-acid foods you must use the pressure canning method.
Canning is not difficult and ANYONE can do it! Vegetables and fruits grown in your own garden or have purchased from organic farmer’s market are ideal for canning. Click here for step-by-step instructions on how to can different types of food and canning recipes.
K&B True Value has all your canning needs for this year’s harvest… from jars and lids to pectin and MORE!