In a previous column, I discussed how to preserve your fruit crop by freezing or dehydrating it. Since I am also a certified master food preserver, I thought I would use this column to discuss canning. I’ve seen all sorts of terrible advice on the internet regarding canning techniques and I feel that I should provide some guidance on this topic.
Most fruit can be considered high-acid for canning purposes. There are some exceptions to this, however. Yellow peaches are high-acid and can be canned in a hot water bath. White peaches, which are milder in taste, are not acidic enough to be safely canned in a hot water bath. Personally, I prefer to save my peaches by peeling, slicing, tossing with Fruit Fresh, vacuum sealing and freezing.
If you have a big tomato crop and wish to preserve it, I recommend trying a salsa or sauce recipe from a reliable source such as the National Center for Home Food Preservation, The Ball Blue Book , or any Master Food Preserver website . My previous attempts at canning whole tomatoes have been disappointing, so I stick with sauces and salsas. If you have your own recipe, you can always make it for fresh eating or freezing.
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