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Canning to Preserve the Harvest

This is where food preservation and canning comes in. Canning is a wonderful way to store your fruits and vegetables from the garden or the farmer’s market while they are in season and make the harvest last through winter when local and seasonal foods are scarce. Canning in both water baths and pressure cooking heats the food, killing any microorganisms that may grow, and also creates a vacuum seal in the jar. The vacuum seal will prevent any air from coming in contact with the preserved food that could encourage cell growth and cause the food to spoil.

 What You Need to Get Started

Canning Jars and Seals – use mason-style jars with sealed lids and rings, which can be found at most grocery stores.
Wide-Mouth Funnel – makes filling jars with sauces or jams easier and less messy.
Lid Wand – for easy removal of lids and rings from boiling water.
Ladle – for filling jars.
Large Pot – for boiling canned preserves and jams, fruits, tomatoes and pickled vegetables.
Pressure Cooker/Canner – used for canning vegetables and meats because it has the ability to reach a higher temperature.

Tongs or Jar Lifters
 – rubberized lifters make removing cans from their water bath less slippery, but a good pair of tongs can work just as well.
Clean Cloths – used to wipe down jars, lids and rims of jars.
​ We recommend you use the Ball Blue Book Guide to Preserving the harvest.