When I realized home raised food played such an important role in my health, I began learning all I could about food preservation. Not only did it give me control over sugar content with fruit products, but it help me put home-grown food on the table during the winter months!
If you spend any length of time on the blog, you’ll find me fermenting, canning, freezing, dehydrating and using cold storage for putting food by! Here are my favorite, most used pieces of preserving equipment!
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Whether I’m preserving pickles, fruit, jams and jellies, fruit juice or tomato products with added acidity, I rely on this simple waterbath canner to help me get the job done!
When it comes to canning home-grown vegetables in salt water, preserving meat, broth or even tomato sauce, I use the 21 quart, All American pressure canner!
In my kitchen the steam juicer is used for steaming vegetables and primarily, for extracting juice from soft fruits and berries. If you make your own fruit juice or jellies, a steam juicer is a wonderful tool. I inherited the one I own, but this one comes close to what I currently have!
The champion juicer is a hefty machine that is capable of extracting juice from apples, carrots, beets, greens and more! There’s nothing like a nourishing glass of garden-fresh carrot juice…
When the first cold snap of autumn hits the garden and my cabbages, I know it’s time to pull out my favorite fermenting tool! This 3 gallon crock has a water-seal that allows carbon-dioxide to escape and also keeps oxygen out, putting my mind at ease and preventing mold growth.
After I’ve fermented my winter sauerkraut, I stuff it into half gallon (2 litre) jars, then pop the jars into my cold room. There, my jars will keep all winter long! And when I need some for dinner, all I have to do is grab the variety I want! No dipping into a crock or making a mess. That’s how I like to roll!