There’s something about vegetable gardening in the fall that’s idealistic to me. Spending time outside in the cooler weather. Growing food that I’ll be able to share with friends and family during the holidays. Drinking something warm after a long day of working outside. While I’d have to say gardening is my favorite activity, making delicious recipes and preserving my harvests come at a close second. This is why I love water bath canning. Today I want to share a little bit about water bath canning basics to preserve your fall garden.
Water bath canning is a way to preserve what you grow, or even what you buy at the store. If you haven’t tried water bath canning, it’s a great place to start when it comes to preserving your food. It also gives you an opportunity to create some great recipes like salsas, jams, chutneys, relish, and pickles.
By preserving your food using the water bath canning method, you can store your food at room temperature up to a year. If you have a garden or homestead, you’ll eventually want to find different ways to preserve your bountiful harvests. There are also certain seasons for growing different fruit and vegetables. If you want to enjoy eating your harvest all year round, then you’ll need to find a way to preserve it.
There are many ways to preserve food, and different ways are sometimes necessary depending on what you want to preserve. Some ways include pressure canning, fermenting, freezing, and drying. My personal favorite is water bath canning. I consider water bath canning to be the gateway to processing food. It’s where I started, too.
For the rest of this post, join me over at Minnesota Country Girl where I have the privilege of guest posting for Homestead Winter Prep: A Series of Harvesting & Preserving!