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:
- Raspberry Jam and Syrup
- How I cheated on Peach Jam
- Making Jam with No Added Pectin
- Blueberry Jam with No Added Pectin, a Second recipe
- A Word About Fruit Pectin
- Homemade Apple Butter
Then there’s dehydrating:
Pickling is a great favorite:
Don’t forget freezing:
- Freezing Beets
- Apple Pie Kits for the Freezer
- Freezing Fruit
- Oven-roasted tomatoes for the freezer
- Freezing Vegetables
- Freezing Vegetables for Soup
- Freezing Blueberries
And, of course, canning:
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.
- The National Center for Food Preparation is very thorough and is an easy site to use.
- Here’s another site I check often: USDA Canning Standards.
- And here’s a third for the USDA National Agricultural Library.