Come on, now. You’ve been thinking about how great all those home canned, frozen, and preserved fruits and vegetables would taste in January as you walk through the rows of your garden this month or as you shop at the local farm markets. Then you ask yourself, how hard can this home canning process be?
Well, if you follow the correct techniques and recipes you’ll be surprised what you’ll be able to do. Our library has a number of up-to-date books that can help with your projects. Many of them are featured in the Preserving Summer’s Bounty book display on the lower level of the library. A few of the favorites are the Complete Guide to Home Canning from the USDA, Putting Food By written by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan, and the Complete Book of Home Preserving edited by Judi Kingry and Lauren Devine.
Another great resource on the topic is the U.S. Department of Agriculture’s National Center for Home Food Preservation. Here, you’ll find timely information on all aspects of home canning, freezing, and preserving.
So, if you want to savor the taste of summer when you see the snowflakes coming down outside, now is a good time to stop by our library to pick up some books to learn how.
– Tom D.