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!
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!