Comments On - Save Your Food

wonderful article also remember if god blesses you with abundance donate to local food pantry also does anyone have a easy recipe for canning beets like bread and butter pickles can I use beets my great aunt made some one time remmde me or sweet and sour more sweet
Ruby, Brown, TX
Posted: 10/6/2014 12:07:26 AM
Good to know
Annie, Houston, TX
Posted: 1/26/2013 7:23:08 AM
Look into Lacto-ferentation for another way to preserve food. This practice is 1,000s of years old and still being done today. Kimchi and sauerkraut are just two common foods done this way. To do it the optimal method, you need to use whey (can be collected from drained yogurt). Very simple, easy, delicious, and beneficial to the digestive system.
Jamie, Maumee, OH
Posted: 10/26/2011 12:21:06 PM
Although freezing is the best way to preserve the flavors and colors of the herbs and foods you save, the cost of running a freezer must be factored into the appropriateness of doing it that way.

Drying is the cheapest and easiest way to preserve herbs and veggies, but you lose the most flavor that way. Remember that the sooner you use them, the better they taste.

Canning or bottling is a happy medium of saving color and flavor, but too often the processing heat changes the textures enough to decrease the appeal of the food a bit.

Experimentation and practice will give you the wisdom to know which variation of preservation is right for you, your growing area and the specific foods you preserve.

My favorite winter's evening meal as a kid was homemade bread, hot from the oven, dripping with butter and last summer's strawberry preserves and a big bowl of peaches from a quart jar in the pantry. It not only tasted great, but brought back the memories of summer fruit and encouraged us to look forward to the spring.
Bruce, Las Vegas, NV
Posted: 9/24/2011 8:46:40 AM
The canning information given here is inaccurate. Those living at high altitudes should look up specific times from an accurate source. Also, at higher altitudes, pressure canning times don't change, but the pressure required does. The authoritative site, acknowledged and whose research was sponsored by USDA is www.uga.edu/nchfp
Claudette, Farmington, MO
Posted: 6/9/2011 5:14:57 AM
Go to Jarden.com it will link you to the ball canning sight, they will give you lots of advice on canning. I just love to can and I have helped my mom since I was 6 years old so 36 years and counting. I start with Strawberry jam, Raspberry Jam, and Peaches, Pears, Salsa's, Veggy stew, I add the meat to the crock pot, Sauces for Pasta, and the list goes, on. I love at the end of the season and see over two hundred jars put up for the next 10 months we are eating all good food picked at the peak of each season for vegetables. I am glad to see canning come back, you can also check some of the junior colleges, even have classes on home canning and if you find canning pots at yard sales and same with jars it can cut your bill even more.. Good Luck everyone..
Amy, Bellingham, WA
Posted: 6/8/2011 5:38:21 PM
Food foraging can be a lot of family fun. In Nebraska the season of foraging starts with mushroom hunting.
David, Omaha, NE
Posted: 9/6/2010 6:34:05 AM
i think you all should do a full fledged magazine article about canning. you all are encouraging food foraging, growing your own, etc, but need to give people more ideas of how to KEEP what they're growing. it's SO much more sustainable to put up your own food than to go to the grocery, where they truck in all in! lots of people with backyard plots have more food than they can eat with out doing something with it. personally, my kids it pb&j nearly everyday and we haven't purchased jelly in YEARS!
melissa, Garner, NC
Posted: 8/28/2010 1:51:54 PM
Good to know since I live and can at 3000 feet.
Galadriel, Lothlorien, ME
Posted: 7/3/2010 11:23:31 PM
Good to know since we can at 3000 feet.
Galadriel, Lothlorien, ME
Posted: 7/3/2010 11:22:10 PM
Timely advice, thank!
Patti, Vincennes, IN
Posted: 6/26/2010 9:04:44 AM
loved the article
robert, lebanon, OK
Posted: 6/17/2010 6:15:17 PM
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