You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 1
 
October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Cheese Wizard

The Online Guide to the Art of Cheesemaking ... By following simple steps, anyone can make great tasting homemade cheeses. The site contains direc...

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.

My Muffin Recipes

Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.

Factory Direct Craft Supply

Craft and wedding supplies at discount prices. Lace, wood, wedding, rusted, candle and soapmaking and many more craft supplies. Visit our website o...

BCF Diana

Supplier for the pharmaceutic, cosmetic and food industry.
You've spent several days a week throughout the summer in your garden. Now, your work's paid off. You are surrounded with wonderful fresh vegetables. At first, you're thrilled and ripe tomatoes, beans, and cucumbers are added to everything you can get your hands on. But, as the season continues and more vegetables keep coming, you begin to wonder what to do with them all. If you're like me, it's time to clean up the jars, pull out the rims and lids, and find that heavy pressure cooker again. It's time to start preserving your bounty.

Before we talk recipes, let's cover a few preserving basics. Always make sure you use the freshest ingredients (taking care to remove any dark or spoiled spots) and the cleanest jars, lids, and rings. If you aren't careful about cleanliness, you could end up with unsealed jars or, worse yet, food poisoning. Never use the food in an unsealed jar or a jar containing unusual coloring, foam, or a rancid odor. Use common sense and your canning cellar (or other cool, dry, dark storage place) will be a joy during those long winter months.

This article includes some of my all-time favorite ways to preserve some traditional garden fare: tomatoes, pickles, and beans. They are:

All of the recipes included in this article (with the exception of Dried Tomatoes) have been in my family for generations. A canning cellar is almost as important as a bathroom in our humble opinion! So, if you have several pails of tomatoes just waiting to be used or your pickles are being especially bountiful this year, take heart! Use these recipes and you can look forward to those wonderful garden flavors in the middle of winter. Good luck!
Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.