Pickling and Canning
Canning season is exciting! 16 jars of garlic dill pickles and 8 jars of salsa, canned & stored for the winter!
From a beginner’s point of view, pickles were much easier than salsa - fewer ingredients, less chopping, and less cooking time. But the salsa was much more festive and flavorful, and I’m more excited to taste that later on.
Either way, creating and preserving your own food from local, simple ingredients is awesome. The investment of jars, handling equipment, and some spices makes the savings pretty much a wash at first. But reusing the jars, growing your own vegetables, and getting more efficient at the canning process makes it cheaper than the grocery store. This depends on what and how much you are making of course; but knowing exactly what went into the process and having quality, natural food for your family (and gifts for friends) is a major bonus. Also, if you have helpers in the kitchen it’s a great way to spend a day catching up and being productive with some friends or family.
A few resources:
Getting started guide from Ball Brand
USDA Complete Guide To Home Canning
Pickling tips from Mrs. Wheelbarrow
And a few recipes:
Garlic dill pickles
Traditional Salsa
