A lot of us are trying to stretch our food budgets by growing our own or purchasing in bulk. Many are also joining CSAs (Community Supported Agriculture) programs, which provide them with produce (and sometimes other items) throughout the growing season. To take full advantage of local food sources, we need to find ways to store food after harvest. This post will give you a brief overview of different home food preservation methods, and direct you to addition resources. Then you can decide which methods works best for you.
Our green bean season is all but finished here in northeast Wisconsin, but a friend of mine down in Texas mentioned that she just planted her fall crop of beans and it is coming along nicely. So, for my southern gardening friends, and for northern gardening friends to pin for next season, I'm sharing the dilly bean recipe that I made up earlier this year.
Home canned dilly beans are another recipe that always reminds me of mom, like the pickled beets I shared a couple of weeks ago. Vinegar pickles of all different types were a staple growing up on the farm, from the jewel red beets to the slippery pickled mushrooms. I remember one year when mom did a huge crock of some sort of cucumber pickles in a corner of the kitchen, but I don't remember what recipe she used. I have to ask my siblings and see if anyone else remembers. Pickled veggies add a great crunch to any meal and may help aid digestion by adding a bit of acidity to the mix. Pickling (adding vinegar and salt) also allows you to water bath can vegetables that would otherwise require pressure canning. [Read more…]