canning

[Guest guest]

No, once canned it doesn't have to be refrig. It would be best not left

to set in direct hot sunshine nor in a hot room during summer although

lets face it, we didn't always have AC or maybe even fans when women

started canning foods. Now once you open that jar anything not eaten

should be refrig but that's like anything you buy at the store in a

glass jar.

I seldom do the entire procedure in one day. I fix whatever I am going

to can one day and then refrig and then can in canner next day.

I will say one thing, there are no hidden preseritives hidden in my

foods nor anything extra canned like insects nor bad spots. That's

another good reason to can one's own food, of course it is alot of

kitchen work. It would be alot easier if one had a dishwasher-which I don't.

The only thing one has to buy each year is the new seals, they are 12

for around a dollar. There is a special funnel for putting food into

jars and a special tong thingie to take hot jars out of water.

IF one lives in an area where they have farmer's market one could always

talk to farmers and get a better price picking up fresh veggies before

they are taken anywhere to sell.

Its a great feeling of pride also to have a pantry full of foods one

prepared oneself plus it is so much more healthy than bought from a

store in a can

Can you tell I spent many summers as a child on relatives farms in the

midwest, many hours underneath big trees shelling peas, snapping beans

and shucking corn. I only rmemember doing tomatoes at home with my

mother but we were city slickers, not farmers

Coleen