Having an abundant garden that yields more produce than you might eat is a good problem to have.
The only issue: how to use up that fresh produce before it goes bad.
But its not something you just do on a whim.
Author and homesteader Melissa K. Norris demonstrates the steps of canning cherry pie filling. They include, clockwise from top left, cooking the pie filling to get it to thicken, measuring the headspace, putting the jars in the canner to process and the cherry pie filing once it’s been canned. Photo courtesy of Melissa K. Norris
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What Youll Need to Get Started Canning Food
Dont feel intimidated by the costs involved with canning.
It doesnt have to be an expensive endeavor.
Norris recommends beginners start with water bath canning because it doesnt require much specialized equipment.
Youll also want to use a water bath method when pickling vegetables.
A pressure canner is what you would use to can all non-acidic foods, Norris says.
Pressure canners can range from about $60 to around $400, depending on the model and size.
Those that use a rubber gasket seal will fall on the less expensive end.
They can last decades, Norris says.
Youll have to use new lids for each time you process a jar of food.
Norris says they average about 25 to 30 cents a piece, but they are sold in packages.
Does Canning Food Save Money?
And the taste is often superior to what youd buy from the supermarket.
Food processing times vary, but its vital to follow the recipe and not make your own adjustments.
You dont want to take a shortcut and risk bacteria build-up, Norris warns.
She recommends following tested recipes from a reputable source.
The Ball Blue Book is a good resource as well as extension office websites.
Norris also shares tested recipes onher website.
Nicole Dow is a senior writer at The Penny Hoarder.
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