Of course you can!
Home exclusive canning preserve is no of longer farm the wives and grandmas. available, but There a quick is no trip empirical through evidence the Internet produces numerous blogs and websites devoted to the subject. Add that to the anecdotal evidence from farmers’ markets and word of mouth, and it seems that there is increasing interest in home canning.
That’s certainly the experience of Charlien Britton, president of the Regina Horticultural Society. “There is a lot of interest now in organic foods, and people also want to know what the ingredients are in the food they eat,” she said, adding that preserving your own food ensures you know exactly what you’re getting. “You’re in charge,” she said. “You can control the amount of salt or sugar, for example.”
In addition to knowing exactly what you’re eating, canning your own food also brings a powerful sense of satisfaction — you’ve grown it and harvested it and now you can enjoy eating it in the middle of winter! “It just tastes so fresh!” said Britton.
To avoid any risk of bacteria, firsttime canners should probably stick to canning high-acid foods, such as fruit, or those prepared in brine, such as pickles. Preventing really harmful bacteria, like those that cause botulism, usually requires processing in a pressure cooker. Be sure to check the numerous websites and instructional materials and books that are available if you’ve never done any canning before. Even when making freezer jams and jellies or refrigerated pickles like those below, there are still a number of precautions needed to prevent bacterial growth. Wash your hands and all raw fruits and vegetables thoroughly, and clean and sanitize all work surfaces, utensils and equipment.
Here’s an easy one to start with, as there is no processing involved. Watch out, though, these are really sweet. You can probably reduce the amount of sugar, but it will affect the taste. They’ll keep in the fridge for several months — if they last that long!
Crock or Pail Pickles
Wash and cut the ends off of five large, unpeeled cucumbers. Slice thinly and put into a large, lidded container – an ice cream pail works well, hence the “pail” appellation. Don’t forget to wash the pail with a mild bleach solution first. 4 cups sugar 2 cups vinegar 2 tablespoons coarse salt 1 teaspoon turmeric 1 teaspoon mustard seed
Heat the above ingredients over low heat until the sugar dissolves. Bring to a boil and immediately remove from the heat. Pour over the cucumbers and cover. Keep in the fridge and stir daily for 10 days. After 10 days, transfer to sterilized jars and keep refrigerated. They won’t last long! Todd is a Regina-area horticulturalist