Doing the Can-Can or Drop the peas and no one gets hurt!

Do you have a garden? Do you preserve the resulting bounty? If you’ve answered no to either one of these questions, then I shake my head at you and ask Why Not?

Even the smallest of yards has the potential to provide you and yours nutritious food with just a small investment of time and effort. Container gardens running the spectrum from dedicated “earth boxes” to something as simple as a clean food grade 5 gallon bucket filled with potting soil will provide a place for you to grow almost anything you can imagine.

While I do have a dedicated garden, growing habaneros and heirloom popcorn along with many other things, it’s not necessary to tear out part of your yard if you want to start making an investment in your food future.  Not only will you have fresher vegetables than you ever expected, you will know exactly what and who have come into contact with what goes inside your body.  The internet is absolutely filled with ideas for making your own little slice of Eden.

And once you gather in the harvest, you will need to put that bounty away for lean times.

Right now the best way to save your food is canning.   And for well under 100 dollars, a new pressure canner can be yours.  Add to that a dozen reusable quart canning jars can be had for around 20 dollars, and canning lids the only consumable part of the process are available for 5 dollars a dozen.  All prices sourced from Amazon.com although purchases made from your local Wal-Mart could be significantly different  Lastly, whether you’re new to canning or an old hand, investing in a copy of the Ball Blue Book Guide to Preserving is 8 dollars well worth spending.

All together a decent piece of change, but it is an investment that will give a rate of return that you will never regret.

Canned goods are well known for long shelf life, but in the last few years scientists have determined that properly stored, canned goods can retain most of their nutritional value for 20 years and longer.  The only exception is oils and fats, those are not well suited to storage and need to be replaced regularly to avoid rancidity.  The United States Army has  done a study that showed “… that canned meats, vegetables and jam were in “excellent states of preservation” after 46 years.

While I could go on and on about the merits of canning and gardening(a subject for another post), I’ll end this here with a question.

Gardening and canning, Why Not?

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