As worked up as many get about family intellectual nourishment saving , I still find myself working hard to convince some that the energy and resource put into canning , freeze and drying is worth the feat .
Food conservation is not , of path , just about the end product — the sparkling jars of jellies , colourful containers of pickles and gurgling watercraft of ferments — that sit down on the kitchen ledge or in the cellar buttery . It can work up biotic community , create a sense of ego - sufficiency and bear on traditions . Ideally , one would preserve in social club to maximise both the culinary and societal benefits .
Here is a lean of originative ways to get the most from your home - canned good . Gather some friends and family and plan to conserve items that will supply versatility throughout the twelvemonth .
Jams and Jellies (Sweet)
Chutneys and Compotes (Savory)
Vegetable Pickles (Sweet or Sour)
Fruit Pickles
Relishes (Sweet or Sour)
Fruits in Very Light Syrup
Pesto
Salsa
Tomatoes (Sauce, Puréed or Whole)
Dried Greens (Spinach, Beet Greens, Kale, etc.)
Dried Fruits
Dried Tomatoes
Fermented Vegetables
Focus on addingfermented vegetablesto ravisher that do n’t take additional preparation so as to maintain the health benefits of fermentation .
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