Canning Basics


Canning Basics

Canning and Preserving Basics

Autumn is my most favorite season of the year. I love the way the sunlight takes on a golden hue. The leaves on the trees that have taken a backseat to the showier blossoms and flowers take center stage with a shock of color. It is a time for harvest and preparation for the coming winter months. I have hundreds of apples hanging from my apple trees and I have always been at a loss as to what to do with them. Instead of just giving them away to neighbors and making a lot of apple crisp, I've decided to try my hand at bottling. I have always been intimidated by preserving and bottling, it always sounded so mysterious and out of the realm of my domestic abilities. Well, I've spent the last few days making applesauce, apple pie filling and green tomato relish and I have come to the realization that it really isn't as hard as I thought it would be and that it is an enjoyable activity to do with a friend. I found on this great website Grit some canning basics that will have you canning like a pro in no time. The concept of canning and preserving is that you prepare food to be preserved so that it can be stored for long periods of time without refrigeration. The process involves cooking the food at a high temperature and preserving it by putting them in vacuum sealed bottles. It is important to note that foods that are low in acidity need to be cooked in a pressure cooker to achieve the right temperature. Once you learn the logistics of it all, it really isn't anything mystical about the process. But I do have to admit, the little pop of the lid sealing is immensely satisfying. Why don't you try your hand at preserving today, it really isn't that hard.

Here is the link if you want to read more about canning basics:

If you want the recipe for apple pie filling, click here:

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Written by Winnie




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