I’m so excited! Our local berry farm opened for everyone to start picking strawberries this week. We love to go out to the farm and pick whatever’s growing in the field. Right now it’s strawberries. In a few weeks it will be blackberries, blueberries and corn. Tomatoes and squash pop in somewhere in there, too. And, oh my gosh,don’t forget the figs! Did I mention that I’m excited?
Beautiful fresh-picked strawberries!
Blackberries!
Figs!
(Just about the best resource I’ve found for locating “you-pick” farms in your area is the Pick Your Own website. Not only can you find the fruits and vegetables near you, but it’s also a wealth of information on canning and storing your bounty.)
All this fresh fruit can only mean one thing…its canning season! I got a pressure canner for Christmas that I’ve been waiting to call into action, but the good old water bath method is all that’s needed to make some of the yummiest jams, jellies and preserves.
One of my favorite websites, Attainable Sustainable has joined forces with KathleenReilly.com to create a fabulous treasure trove of information and canning recipes. I love this infographic!
Thank you for sharing this with us. I used to make canned foods with my grandma and they are the best.
This is a handy collection of good reminders. We can every year, just a small amount, but we’ve not canned tomatoes because I heard they are really easy to mess up and will spoil if you don’t do them right.
Now that I am semi-retired I would love to give this a try. I was born and raised up north where alot of people grew their own garden favorites and canned them. Thank you for this post
THANKS FOR SHARING THIS INFO
thanks for sharing this–i love canned foods
THANK YOU