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Learn to Can for Homegrown Flavor
Learn to can and save money while enjoying delicious convenience foods all winter.
By Roberta Bailey
August/September 2005
HOME DIY ORGANIC GARDENING HOMESTEADING & LIVESTOCK REAL FOOD NATURAL HEALTH RENEWABLE ENERGY
GREEN HOMES NATURE & ENVIRONMENT GREEN TRANSPORTATION LAND FOR SALE
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High-acid foods can be canned with the
water bath method, which requires a less
expensive canner.
Photo courtesy LYNN KARLIN
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We all can agree that there is nothing like the flav or of a homegrown garden tomato. But
did y ou also know that there is nothing like the flav or of home-canned tomatoes or corn,
peaches or salsa? After 20 y ears of putting up much of my own food, I took a y ear off
because I was mov ing. During that y ear ev en though I bought high-quality organic
produce, canned goods and frozen foods I was shocked to discov er how much flav or and
natural sweetness was missing from these store-bought products. I wondered about their
nutritional v alue.
Since then, I hav e resumed growing and putting up much of my
family s food. I appreciate the quality now more than ev er, and in these
times of fuel-dependent food distribution sy stems, I find comfort in
eating food that did not hav e to trav el more than a few y ards to my
table.
Although canning is extra work in the summer and fall, I hav e come to
think of canned goods as conv enience foods. To walk into my pantry at
the end of a long day and pull out a jar of tomato and pinto bean soup,
or to pop open a jar of strawberry applesauce for dessert, is a luxury
well worth the summer work. There are many items that cannot be
found in the supermarket, such as my own organic Orange Banana
tomatoes or raspberry fruit butter for our toast. And theres a great
adv antage to canning food from y our own back y ard: You will alway s
get the best flav or and highest quality from picking food at its freshest
and processing it the same day .
My approach to putting up food is to think about how I like to eat each v egetable: I eat beets pickled or steamed;
I like carrots raw and peas fresh or frozen; and corn is good fresh, canned or frozen. There is no sense in canning
30 pints of peas or mustard pickles if nobody eats them. Thats why I tend to lean toward techniques that bring
out the best in each fruit or v egetable, as well as toward those that require the least effort. Why can carrots,
apples or beets when they store so well in a root cellar? The same goes for spinach and broccoli, which taste
much better when frozen. Most fruits and v egetables can be canned, as well as many kinds of meat, but for me,
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canning usually works best for soups, sauces and salsas.
Increased shelf life is another reason to consider canning. While frozen fruits, v egetables and meats only last a
few months before they begin to lose quality , properly canned food will last indefinitely . Howev er, after about
a y ear, chemical changes slowly occur that can affect flav or, color, texture or nutritional v alue. To get the
most out of y our canned goods, alway s date y our jars and use the older stock first. If that batch of unpopular
mustard pickles is still around in three or four y ears, empty the jars onto the compost pile and try something
y our family will like better.
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To: Susie Q, The "Dilly Beans" recipe given at the end of the article is for

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Bonnie Moore
10/1/2008 11:15:36 AM
To: Susie Q, The "Dilly Beans" recipe given at the end of the article is for
dilled green beans, in other words pickles. By adding vinegar the beans
become acidic and no longer require pressure canning. Hope this
helps, Old Canner in Illinois
ARBuck_3
9/14/2008 8:08:50 PM
I too found this article very informative. I am new to the art of canning
and am hoping to plant a larger garden next year to help feed the family.
Susie Q I believe the answer to your question is on the 2nd page of the
article. The low acid green beans can be canned in a water bath canner
because the added vinegar makes the product you are canning a high
acid solution.
Susie Q
9/12/2008 2:37:07 PM
I enjoyed the article and it is very informative, but I am a bit confused.
The recipe you gave at the end, for green beans, is a bit contradictory,
isn't it? If green beans must be pressure canned, which is what I've
been told by everyone for a long time, than how is that you can pickle
them in a water bath canner? And for only 5 minutes? Is this safe?
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