Since I’m new to this whole canning thing, I was delighted to find this interesting and informative tricks of the trade post by Local Kitchen. I wonder if any of my readers have any tips to share with me? If so, please leave me a comment! I need all the help I can get.
Do you remember way back in May (3 whole weeks ago) when I said that the time to prepare for preserving was now, because once the season hits, you’ll be overwhelmed? I was right. The fridge is full to overflowing with the first CSA of the season (greens, greens and more greens!), I still have Grandma’s rhubarb to work through, the European ChampionshipsandWorld Cup qualifying have started, and somehow, people still want me to work for a living. Sheesh.
At the time, we had a lively discussion on the Facebook page started by a request from Beginning Farmer Coordinator to crowd-source ideas for canning in a small kitchen, setting up dedicated canning spaces, and in general, making the preserving process non-stressful. I had a few ideas of my own on the topic, but I thought it would be fun to extend the crowd-sourcing idea…
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and….http://caramelizelife.com/2012/06/05/canning-planning/ ~ Love from Caramelize Life
To comment, yes the canning season is upon us in terms of planting ~ check out our article at Caramelize Life – on Canning Planning….http://caramelizelife.com/2012/06/05/canning-planning/ ~ Love from G @ Caramelize Life.
I depends on what you want? Marinaras, salsas, chutneys, fruit nectars, jams, compotes? Fruit sauces for meats and deserts?
Oh my! So much to think about! I can’t wait to check out your links. Thank you, Georgina! So helpful!