First Home Canned Food

Left to Right: Salsa Verde, Dill Spears, Spicy Pickled Carrots, Marinara, Bread & Butter Chips and Onion Yellow Squash Relish

We spent some serious time in the late summer putting up a portion of the harvest from our garden and the bounty of our CSA. We had never done water-bath canning before and relied on the excellent recipes in Put ‘em Up! by Sherry Brooks Vinton. It’s an encouraging and upbeat beginners guide, full of step by step details and fun recipes that aren’t too complicated. Everything we made came out great, and not a single jar failed to seal – even though we weren’t actually using a canner, just a big metal pot we had gotten at a tag sale. And best of all, the results have all been delicious. Once we started doing it, it got kind of addictive. (We ended up with 22 pints of pickles!) I already can’t wait until next year.

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