Canning & Preserving

If there was anything I really wish I could have learned when I was a kid, it would have to be canning.  Growing up, no one in my family canned let along "put up" food. I wish I could say, "this is how my grandma did it and how my momma did it and how I'm doing it", but it was not to be.  Shoot, I'm lucky to even get a handwritten recipe for something! Sadly, I can't even say that I broke the cycle when it comes to canning.  I never knew much about canning other than the jelly my mother in-law showed me once so combined with the time I never had, all I could do was admire magazine photos of farmers' shelves who got to shop in their own cellars and pantries for all the stored homegrown goodness. 

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But, learning more and more about what's in our food supply has all but forced me to learn simple canning.  I still have a huge fear of pressure canning, but a lot can still be preserved by simple water bath canning.  I've also purchased a dehydrator that has come in handy for a lot of things from my husband's deer jerky to drying herbs and flowers for teas, tinctures, oil, and spices for cooking.  Some day I'll have enough money to purchase a freeze dryer! Oh the fun I'd have with that!

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But, a lot of us have been preserving and not even thinking about it.  If you own a 'second freezer', then you know what I mean.  Buying meat/poultry/fish in bulk and separating it into meal sizes to freeze is common practice; likewise with fruits and vegetables.  So now I encourage our kids to go to farmers markets to shop the 'in season' vegetables and vacuum seal/freeze them.  Of course they are also learning to garden so I know it's rewarding to grow your own food to preserve. Fruits, veggies, and meats aren't the only thing you can preserve.  Whole grains are my newest item.  I mill our own flour for sourdough bread and other baked goods and storing whole wheat berries is very affordable considering the LONG shelf life if stored properly. 

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We all know what happened during Covid and grocery stores were short supplied.  I was quite relieved to have our shelves stocked, albeit the food wasn't always the most nutritious.  For some, canning/preserving is the only way they survive.  For others, it's just for having seasonal items available throughout the year.  That's what we like to do; have some favorites throughout winter and spring.  Regardless the reason, it is hard work and very rewarding all in one.  Just knowing where your food came from and what's in it is gold all on its own.  I've included a LOT of links HERE  for you to feel inspired and/or learn how to 'put up' some of your favorites.  Some links are to my favorite homesteaders, some to individual old schoolers who have been doing it a while, and a couple company sites so you can learn safety as well when canning/preserving.