Preserving

     http://www.freshpreserving.com  is a great source for canning supplies and books. I’ve used the Ball Canning “Blue Book guide to Preserving” which is a great go to guide in preserving.   Whether you are canning tomatoes or green beans, using a pressure cooker canner or a hot water bath canner, ball jars are usually the best.  Canning starts with fresh ingredients, clean canning jars and equipment along with a great recipe.  Once you’ve preserved your summer harvest a cool, dry location that does not receive direct light (a basement if you have one) will be just the place for storage.
     Another way to preserve is by using a dehydrator.  There are several on the market.  Choose one that works best for you and your budget.  Dehydrating apples, peaches, onions, tomatoes, etc. can be a great space saver.  Fruit can be re-hydrated and added to baked goods and cereal, where vegetables can be added to a winter soup or dish.  Start with fresh produce free of pesticides.  Check your dehydrators instruction manual for times and temperatures to ensure optimal results.

10/1/2017 – This has been a whirlwind of a monthlong time of canning and dehydrating!  I’ve put up apples, chicken soup, green beans, tomatoes and have more to do!  I have joined a Facebook group “canning” that I love because it is filled with expert canners and those who are like mind in the world of preserves!  Here are a few of my accomplishments!

PS:  Don’t stack your jars – I just did this briefly to take the picture on the first one.