We often associate canning, pickling and freezing with something our grandmothers or mothers did. All that time in the kitchen, over a hot stove, making sure it was just right so there was no spoilage. We have all heard the stories of the pressure cookers exploding and the walls being covered with tomato sauce.

But does this help us stay green in anyway? Is this something that has been “modernized” to become more effiecent and worth our effort and time?

The answer is yes!

I even read in the local paper on Sunday how using our freezers to preserve food was becoming the in thing with the economy headed the way that it is.

So how does one go about this? How do we can or freeze or pickle? Well if you were like me and didn’t learn at Grandma’s knee, then you start your research. There are many good sources on the internet for all sorts of food preserving.

My all time favorite and probably the American Standard is Ball Blue Book of Preserving This is the book put out by the people who make the canning jars. It never fails that I always make my way back to this handy reference. It covers from pickles to jams and just about everything in between.

The latest addition to my cookbook collection is The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round. I had no garden this year, as we were moving, and have to rely on buying from local sources and the farmers market. This is the source for making just enough for your family. Wonderful recipes and ideas fill this book. It does start out with a basic primer of preserving food as well.

Canning is not a difficult thing. It may seem a bit overwelming to those who have never done it, but once you have the basics down and the first batch under your belt, you will glow with pride to think that you are making the very best for your family.

My advice to you would be to take good notes along your preserving way. Not only of when you put the food in the cans or freezers, but how you preserved the food. Write down the steps to your favorite spagetti sauce or apple butter. It may be a long time until next canning season. Your notes will help ensure that you can duplicate your efforts, or avoid any pitfalls.