In The Garden

Original Air Date: July 21, 2018 To preserve the harvest, you a have a few options. Canning, Freezing, Cold Storage, Fermentation/Pickling, and Dehydration. Let’s start with canning. What is Canning? Canning is called ‘canning because it originally was done in, you guessed it, tin cans.  Today home canning is done solely in glass jars, Mason or Ball jars.  The glass jar with the metal insert with a rubber gasket and metal sealing ring has been in used since the early 1900’s and it is still the standard.  The heat and the rubber seal creates a vacuum in the jar that prevents any air from contaminating the food inside the jar. High Acid vs. Low Acid Foods There are two ways to ‘process’ canning jars and it is extremely important note the difference.  Hot Water Bath canning is only for high acid foods (4.6pH or lower) like fruits, jelly, tomatoes, and veggies in a vinegar brine like pickles.  Low acid vegetable like beans and corn (4.6 pH or high) must be processed in a pressure canner - MUST be done with th