Tis The Season For Canning Fruits & Vegetables

Summer is winding down. You’ve spent the warm weather lovingly tending your gardens and growing a bumper crop of tomatoes, cucumbers, strawberries and other delicious, healthful foods. You’ve shared your bounty with friends and co-workers and eaten your fill but find you still have more than you need. Canning is the answer for storing and preserving the rest of your fruit and vegetables.

Like a lot of people my age, I have happy memories of my grandmother “putting up”, as she referred to canning, tomatoes, pickled cucumbers and grape and strawberry jams she made from my grandfather’s gardens and concord grapes from his arbors.  This tradition went by the wayside for many, but is thankfully making a comeback.

In this day of GMO (genetically modified) produce and harsh pesticides found in grocery store offerings, it is more important than ever to take charge of what you and your family eat. Canning is an inexpensive way to ensure your family has a supply of healthy food in the pantry year-round. Preserved jams and compotes make great personal gifts. The recipe ideas for both sweet treats and savory vegetables and soups are endless.  

There are different methods to canning your food, depending on what type you are preserving, alkaline versus acidic, which include steam baths and pressure canning.  Have you made the decision to give canning a try but feel intimidated? Not to worry, there are great resources dedicated to canning that will help you get started. One great read on the subject is “The Busy Person’s Guide to Preserving Food” by Janet Chadwick.  Another resource is The National Center for Home Food Preservation.  http://nchfp.uga.edu/questions/FAQ_canning.html

Share your recipes and tips in our comments section!

For people local to Bodhichitta Farms, Dr. Miller will be offering a class on canning.
Contact Us for more information.


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