Early fall brings an abundance of produce to the co-op shelves, gardens, and CSA boxes. Although a joyous time, it can also be overwhelming when we’re not sure what to do with so much abundance. How do we keep from wasting food? Preservation! The many methods of preserving food will allow you to enjoy the freshness of summer throughout the colder months.
Canning and Pickling
Canning is a very shelf-stable option that involves placing summer fruits and vegetables in jars and submerging the jars in a water bath to seal. Variations of canning include making jams, jellies, and pickling. Pickling uses the addition of acid (typically vinegar) and salt to combat bacteria.
Pros: Most shelf stable, lots of variety, great for sweet and savory applications.
Cons: Requires purchasing supplies like jars, lids/rings, and tools to remove jars from the water bath.