Easy pickle recipes for end of the season garden vegetables.
Growing your own vegetables and preserving the harvest go hand in hand. A fruitful harvest brings with it the dilemma of what to do with all that fresh produce. Friends and family can only handle so many handouts, after all.
End of Gardening Season Pickling Recipes:
Last of the Garden Recipe
Watermelon Rind Preserves Recipe
Watermelon Preserves Recipe
Watermelon Pickles Recipe
Vegetable Chow Chow Recipe
Brined Dill Pickles Recipe
End-of-the-Garden Pickle Recipe
The time-honored tradition of canning fills the bill. After fading away for a generation or two, canning is once again growing in popularity. Putting food by — food preservation — is a multi-million dollar business in the United States.
Most canners agree that the process isn’t difficult, once the rules are learned. It can be time consuming, though — although most canners would agree that the time is well worth the effort.
The key is a good resource or lessons from an expert.
Learning at the knee of Mom or Grandma would be ideal; other sources include your local USDA Extension service or books at your local library. The Internet has a number of sites. Check out www.uga.edu/nchfp/index.html, the site of the National Center for Home Food Preservation, or www.homecanning.com from Jarden Foods.
My sister, Mary Ann, and her husband, Mike, enjoy the country life with a few acres on the outskirts of a small town in Kansas. Mary and Mike raise vegetables and a few calves, teaching their two children about nature and self-sufficiency at the same time.
“It’s great to be self-sufficient,” Mary says, “so you grow your own vegetables, can them and eat them all year long. It also tastes better.
“We’re doing it like it would have been done in the pioneer days. Taking care of ourselves, living off the land.”
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