Some of the pickles I've made this week
Kelly Rossiter
I first started pickling and preserving two summers ago at the suggestion of my editor. We were doing a lot of posts on Planet Green regarding the recession and it seemed like an excellent way to delve into the topic.
What started as a subject for writing turned into a bit of an obsession for me. Since the summer of 2008, I have made hundreds of jars of preserves and with over 30 jars so far this season, I'm on track for a record number for 2010. There is something truly gratifying about cracking open a jar of jam or pickles that you made yourself, especially in the depths of winter.
If you haven't tried preserving yet, here are a number of recipes to get you started. Most of these recipes are small batch canning, so you don't need to be at the stove for hours and hours. The process is usually pretty straight forward, just remember to add the amount of salt, sugar or vinegar called for in the recipe. You may think there is too much sugar in that jam, but cutting down the amount will cause it to spoil.
General Information about Canning and Preserving
Four Ways to Make Home Preserves
