The rewards of gardening can stretch far beyond just the warmer months. You can extend the shelf life of your food by canning and pickling to enjoy the benefits of your garden all year long!
Canning is a longstanding practice that uses pressure and heat to vacuum seal jars and keep food from spoiling.
- Water bath canning is a simple method of canning that involves submerging a jar in boiling water to form a vacuum seal. Water bath canning is typically used for acidic foods.
- Pressure canning requires the use of a pressure canner machine and is used for canning alkaline foods
Pickling is a way to preserve foods in a brine or strong acid so that they can last longer, typically using vinegar and salt.
- Pickled vegetables can be kept in the fridge without being canned but will not last as long
https://www.eater.com/2019/8/7/20756710/whats-the-difference-pickling-brining-marinating-curing
Learn about the water bath canning process, and how to make your own pickles at our upcoming green thumb workshop on Wednesday, 8/16! Click here to register.