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Canning and Jarring...

Captain_Tightpants
Captain_Tightpants Posts: 2,215 Member
edited November 2024 in Food and Nutrition
I really want to start making and storing more of my own foods, especially things like spaghetti sauces and curries, mostly so I can control sodium and preservatives contents, but I really don't know where to start learning about canning, jarring, freezing etc. Do any of you guys have any good tips or links to online resources?

Thanks! :smile:

Replies

  • LoraF83
    LoraF83 Posts: 15,694 Member
    Get the Ball Blue Book - it's a great guide to canning and preserving food. I have a water-bath canner and have preserved a few things (jam, jelly, and cinnamon apples). You have to use a pressure canner for tomato and meat items - something to do with the acidity.
    I make large batches of a basic marniara and then freeze it - it stores really well and I can add ingredients, spices, etc to change the flavor of what I'm having that day.

    Good luck getting started!
  • Captain_Tightpants
    Captain_Tightpants Posts: 2,215 Member
    Thanks Lora, I'll definitely look into that book!

    Bump. Anyone else got tips?
  • 211trish
    211trish Posts: 5
    Two books I would recommend are Ball Complete Book of Home Preserving and The complete book of small-batch preserving. I would also recommend buying a vacuum sealer. There is nothing better than reaching in your freezer in the winter for your yummy spring veggies!
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