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Canning & Freezing Info
Canning & Freezing Info

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As the growing season begins, it is also time to think about what you want to do with your bounty!! Not only eating it during the season, but what to do with the extra...not letting it go to waste!!

Plus saving locally grown produce & fruit taste sooo much better than traveled store bought. But you need to preserve & store it correctly to really enjoy the flavor. That means either canning, freezing, roasting or drying properly. Then this year I want to try fermenting...

For the freezing process, I spend the time to learn which veggies & fruits can be & how to... The process can take some time to do, but having that full flavor & freshness in the dead of winter is worth the time!!
I have been using the 'Ball Complete Book of Home Preserving' http://www.freshpreserving.com

This year I purchased a new book for more info: 'So Easy to Preserve' http://setp.uga.edu/book.html

Then I also use the 'FoodSaver' to keep the air out & from getting freezer burn which ruins the taste...YUCK!! 

Canning: hot water bath or presser canning, different foods require different processes. Besides books, I have also been very lucky to get incredible info & guidance from my friends Jim & Candy who got me started in canning over the phone...

For info & recipes, besides the 2 books (the new book, this will be my 1st year to try it) above here's another one that I have found some good recipes 'Blue Ribbon Preserves'


I have not done fermenting or made sourdough before... So I'm making my 1st sourdough starter from scratch!! You use raisins as apart of creating the starter, which turns them into fermented raisins...YUMM!! They are great to use in baked goods like cinnamon buns & peanut butter cookies...wonderful flavor!!

It is a long process to create the starter from scratch, but the flavor should be worth it!!

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