Canning 101

Before chain grocery stores proliferated in rural America less than 75 years ago, canning fruits and vegetables, and even some meats, was the norm. Most produce ripens between June and October, and canning provided a way to ensure the food supply for the remaining eight months of the year. Now that growing your own is back in style again—not as a necessity, but as a lifestyle choice—canning skills are an essential component of the gardener-chef’s oeuvre.


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Last modified on 09/23/2018

Published in Wellness
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