How to “Put Up”

Renee — Thu, 27 Aug 2009 17:32:24 +0000

It’s that time of the year when things are starting to go crazy in the plant world. The harvest is coming in. Depending on where you are in the world it might be tomato time, a fruit fiasco, cucumbers galore, all of the above and more. “Putting up” or preserving food by pickling, canning, jarring and freezing is something that most of our grandparents grew up doing, most of our parents never learned and is now hitting hard as a huge trend and pastime for folks to relearn everywhere. Old fashioned preserving know-how meets sophisticated palates of 2010 equals unrivaled tastiness and super inventive concoctions of savory (and sweet) goodness!

Get your preserve on the right way and check out the USDA Complete Guide to Home Canning- Revised Ed. Preserve safely kiddos, Botulism is no fun!

**Also, a word to the wise… While homey pastimes like putting up might appeal to the spendthrift in all of us, good quality, organic produce and proper equipment can be expensive, especially for those that don’t end up really using everything. Reduce waste and save your pennies by looking for deals on almost-too-ripe produce, and going in on cases or large bulk quantities with friends… And if you don’t have the time to make your own, pass up the Smuckers and support your local jam-maker at a crafts fair or farmers market instead.**

Feed The Yogi » putting-up

How to “Put Up”