What a great way to use up the under-ripe fruit! We tend to have issues with our larger tomatoes never turning red, so we always end up using them green so the bugs don't eat them first, too. I would have gladly taken her spot in the canning lesson from you! That is something high on my list to start learning more about. For some reason it is one of those things that intimidates me a bit, but I'm sure once I started experimenting it would be a great skill to add to my kitchen arsenal!
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yes. I think the only thing to watch out for is to keep things very clean. I like to have canned beans on hand for a quick meal. But for that, you need a pressure canner.
do you ferment?
Funny enough, I actually just finished up a new batch of sauerkraut to start fermenting! I'm still a bit of a novice at fermenting, as well, but I am learning more and more about it. I feel pretty comfortable with the cabbage, and I did have one successful batch of beet kvass. I know there are tons of other veggies that you can work with, though, so I need to keep on getting out of my comfort zone!