Preserving Herbs From The Garden

Drying herbs from the garden can be done by air-drying or by using a dehydrator. Other methods include drying them in the oven or outdoors.  Harvesting should be done mid-morning, after the morning dew has dried off of them. Low moisture herbs are best for air-drying while herbs with more moisture are usually dried using... Continue Reading →


Dehydrating – Food Preservation

Dehydration is a process that extracts the moisture from food. Most people use a dehydrator but there are DIY ways of doing it without electricity such as using a solar oven.  Some nutrition is lost during the dehydration process such as Vitamin A and C.  However for foods that you would blanch before such as... Continue Reading →

The Battle of the Pressure Canners!!

Pressure canning is used for preserving low-acid foods such as meat, poultry, seafood and all vegetables except for most tomatoes.  If not preserved properly, low acid foods can create the environment for the Clostridium botulinum bacterium which causes botulism.  To prevent this, food must be processed at 240°F for the time indicated in the recipe. Below... Continue Reading →

Using a Pressure Canner

A pressure canner may be used for both low and high acid foods however, the first time using a presure canner can be very intimidating. One important aspect of pressure canning is knowing how much to adjust the pressure according to your altitude. Below is a chart with this information. Here is a video that... Continue Reading →

Water Bath Canning Tools

Water bath canning is probably the most popular ways of canning.  Here are some of the basic tools that you will need to start water bath canning. Large water bath canner Thermometer for testing the water temperature Jar lifter Jars New lids Bands for each jar Canning funnel Marker and labels Clean dish towels for... Continue Reading →

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