If you have the proper canning equipment and the time, put foods by. You’ll need a pressure cooker to can meats, broths, and low-acid vegetables, but a very large soup pot can be used for making tomato sauces and salsas, jams and jellies, pickles, flavored vinegars and other gourmet treats with bushels of fresh local harvest. Even simply canned fruit in syrups are vastly superior to supermarket brands. No added dyes, preservatives and added salt make canning a healthy activity. Premade pie fillings made with clearjel starches can improve deserts while keeping a budget friendly convenience at hand.
As an alternative to home canned jellies, there are natural products available that make it possible to make your own jelly using fruit juice. Some specially marketed pectin s don’t require processing in a boiling water bath because they are stored in the refrigerator or freezer. These products have their place when preparing small batches of jellies and provide an exceptionally fresh fruit taste. Pectin s of all types may be found in the canning section of your local supermarket.