I, Megan French, have finally preserved something. The process was not nearly as tedious and exhausting as the books and generation Y have made it out to be. I only canned about 6 pints though, so maybe when I get to my 25lbs of oranges it will be different. I decided to just keep it simple this time and do plain ol’ carrots, no salt, no nothing. Except, I did add a little lemon juice, because I was freaked out about the amount of acid I should have. But have recently realized that it is quite unnecessary because (a) i hot packed them, so that means I boiled them before canning, and (b) I used a pressure canner, not just a hot water bath. So next time, no juice.
- Scrub/Wash vegetables.
- (Do not worry about peeling) chop, dice, leave whole, vegetables.
- Boil vegetables for 3-5 minutes, you dont want them too soft, just “sterilized.”
- Pack jars to recommended amount (this is a pretty good website: http://www.extension.iastate.edu/publications/pm1044.pdf)
- Fill with boiling water and leave headspace
- Can in pressure canner at recommended pressure for recommended time.
That is basically it. And now, I can eat local veggies all winter long! Going out to Detering Orchards today to pick some Strawberries (and maybe some Zucchini). No spray, less than 10 miles away, $.99 a pound. Driving today, but once I know the way, hopefully I can bike out to the farm. Happy summer!