Canning, Freezing, Dehydrating, Pickling, and other methods of “putting by” for the winter

It’s that time of year again…time to think about “putting by” some of the amazing summer produce for those long, dark winter months. There’s nothing like opening a jar of home-canned peaches and tasting the sweetness of summer or cracking open a jar of raspberry jam and being transported to back to the sunny berry patch. I’ve found that between canning, freezing, dehydrating, and pickling, I can save most of the flavors of summer.

Here are some of our methods:

Let’s start with our Jam and Jelly-making how-to’s:

Peach Jam

Then there’s dehydrating:

Pickling is a great favorite:

Jars of pickles and pickled peppers

Don’t forget freezing:

Cherries for freezing

And, of course, canning:

Jars of Peaches

I do want to point out that there are a few places where I make the disclaimer that *I* use a certain method but don’t recommend it for others. For instance, I invert my jars of super-hot jam for about ten minutes before letting them cool on the counter. I don’t water-bath can them after that. In my home, jam goes quickly and is rarely called upon to actually remain on the shelf for very long. The USDA, however, does not recommend doing this.

Because I really, really want my readers to have all the information they need for safe “putting by,” I want to share a few links with you that give you officially times, directions, temperatures, and parameters for preserving.

I’m sure I’ve forgotten a few links so I’ll come back and add on things as I think of them.
I promise. The work you do in preserving summer’s bounty will definitely be worth it when you feast on the delicious food you’ve “put by” for the winter!

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One thought on “Canning, Freezing, Dehydrating, Pickling, and other methods of “putting by” for the winter

  1. Pingback: Favorite Summer recipes and how-to's | My Sister's Kitchen

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