Canning and Preserving

 Until a couple of years ago I had never really considered the idea of preserving my own food, which was completely natural because up until a couple of years ago I hadn't ever grown or produced my own food.

Nowadays, however, we produce a great deal of food- particularly in the summer- and so I've turned to new methods of food preservation for help keeping our harvest to feed us year-round.

Please understand that when I say "new" methods, I mean "new to me". Canning, dehydration, and freezing have all been around for a very, very long time and I am not ignorant of that fact. Actually, I'm quite sure that's part of the appeal for me- I feel a connection to women generations back, putting up food for their families to get them through long winter months. Of course it's a very different situation for us today because a local grocer is just a quick car trip away, but the ritual and tradition of the act is a pleasurable experience for me each time I haul out the canner and boil the water.

I will keep adding to this list over the summer...!

Check out this post about my first canning experience with applesauce, and how I discovered that I kind of liked it!

Homemade Dill Pickles

Homemade Strawberry Jam, using honey

Removing the water from foods also removes the appeal for liquid-loving bacteria, so it's an effective method for preserving foods. The method also concentrates the flavor, which is great. Dehydrating is done most efficiently in a dehydrator designed for that purpose, but it can also be accomplished by putting food into the oven on a very low setting for long periods of time. 


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