Container Gardens
Tips For Canning Your Harvest
The long hot days of July bring with it the beginning of the harvest for certain garden fruits and vegetables. In fact, I pulled off my first zucchini last night. To preserve my hard earned produce, I’ll embark on a regular schedule of freezing and canning.
With the exception of tomatoes, vegetables must be processed using a pressure cooker process. Vegetables should not be canned in a cold-water bath canner due to the risk of botulism. Botulism is a colorless, odorless, tasteless organism that can be fatal if ingested.
Although it’s not quite tomato harvesting season, tomatoes may be processed in a cold-water bath, but must have acid added to them to insure that they have enough acidity. Current tested recipes require a considerably longer processing time than those used in the past. Consult current, tested recipes for proportions and bottling information.
Stay tuned for the next couple of week’s posts – tips for harvesting and freezing vegetables.
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