For most of the US this cold blast will be the last and it will be time to start getting our hands dirty. I have a 12 acre farm that fully supports my family and leaves plenty left over for storage and the future. While I'm biased a bit, I think it's time to bring back victory gardens.
Get out there, dig in the dirt, and plant some seeds.
Feel free to ask advice here!
Do I really need a pressure canner to preserve low acidic foods, like cooked legumes and potatoes, for example? I've gotten quite good at canning my tomatoes, apple sauce, and pickles, but I'd like to preserve more foods, like beans, etc. Also, thanks for the opportunity to talk gardening! My seeds are sprouting now...
I didn’t realize that I should use a pressure canner for most tomatoes now, many varieties improved on sweetness over the years and consequently had less than enough acid to properly can without the help of some citric acid, and to be totally safe and sure I’ve used one for tomatoes too.
I used my pressure canner for the first time last year, it came with a book on specific veg/fruit/meat etc with times/pressure required at diff elevations, etc. def worth getting one, not expensive either. Anything new there’s a learning curve at first but if you have the will to learn it it will definitely work to preserve those low acid foods you mentioned
I definitely think I will invest in a pressure canner sometime soon. I've heard tomatoes are just on the cusp of adequate acidity, so just to be sure I've been adding a bit of lemon juice, or if I make marinated grape tomatoes I'll use different vinegars when using water bath method. But I really want to start storing legumes, soups, and stews, too, so I'll go ahead and get the pressure canner. Thanks for the feedback!
Yes. Low acid foods should be pressure canned.
Some recipes for low acid foods include vinegar which is why you will be able to can using a water bath canner.
Pick up a Ball Blue book. It is the size of a magazine. It covers water bath canning, pressure canning, freezing, and dehydrating. It gives detailed how to info and tons of recipes. It is my go to preserving resource.
Have branched out and started fermenting cabbage in gallon jars for the first time last fall.
Good luck!!
Okay, I bought a book on Preserving and Canning for Beginners, and I'm familiar with the Ball Blue book, and I also consult the National Center for Home Food Preservation online. Thanks for the feedback! I've been thinking about sour kraut, too, but I might be over extended this year, lol. Good luck with your fermented cabbage! (I made and canned do chua Vietnamese pickle to make banh mi Vietnamese subs; it's so easy! Carrot and daikon radish, I recommend it.)
Will check it out. Thanks!