In Canning Week 2010 day 3, I share a bit about canning vegetables.  View a lesson on pectin and recipe for peach jam from earlier in the week.  Tomorrow I’ll discuss pickles. The massive harvests are starting, and they aren’t limited to sweet fruits.  Something has to be done with mountains of tomatoes, corn, green beans, and more. Canning is one useful option to preserve the harvest.  Vegetables are a bit more tricky to can [...]

Canning week continues today with a recipe for fruit jam.  Yesterday I discussed pectin.  Tomorrow, we’ll delve into vegetable canning. Peaches are in season in Ohio and many other places across the country. Farmers markets and CSA baskets are overflowing with these fuzz covered wonders. The sweet juiciness of a peach is hard to resist raw, but if you can save enough to make peach jam, you will thank me in midwinter when Ohio fruits [...]