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are several methods of canning (including pressure canning, which heats water beyond the boiling point), she suggests that beginners start with simpler, boiled water canning. As the name suggests, the procedure uses boiling-hot water to create airtight seals within jars. It’s safest to use with acidic produce, such as tomatoes, most other fruits, and pickled vegetables, all of which have natural acid that discourages bacteria.
A nice thing about boiled water canning is that the equipment is minimal. You’ll
People are starting to reconnect to their roots. We want to know what’s going on with our food, what’s going into the ingredients.
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