Waterbath preserving is safe and easy (as long as you follow a tested, trusted recipe). With our preserve swap approaching this coming Monday, we thought it would be good timing to share a quick overview of the process and give a roundup of seasonal recipes that can be preserved in the fall using this method.
You should know that waterbath preserving simply means processing food in jars by covering them with boiling water for a specified amount of time. You can’t jam any recipe into a jar – this method works for high-acid food (such as fruit and pickles) and is really easy to learn.
Although you can take a course, you will find that reading a book or a blog should be enough to get you started. You can find some of our favorite books to get you started here or you can check some of the posts below. Beyond our own blog there are many amazing blogs which feature preserving (some of our favorites include Food In Jars, Local Kitchen, Cupcake Rehab, Punk Domestics, Toronto Tasting Notes, Grow and Resist, Hip Girls Guide to Homemaking and many, many more.
If you want some ideas for preserving in the fall, here’s a few great places to start:
- Spicy Pickled Carrots
- Pickled Onions
- Pickled Leeks
- Pickled Cocktail Onions
- Pickled Hot Peppers
- Pickled Garlic
- Pickled Beets
- Pear Chutney
- Herb-infused vinegar
Preserving isn’t always about making pickles but each of the ingredients can be bought locally in the fall (not a requirement but something we’re passionate about) and are great launching points to learn to preseve!
Each recipe should take 1-2 hours (an experienced person could make many of them in half the time); so get working in your kitchens and then join the preserve swap on Monday with your new treasures!