This is the first year for our ‘swimming pool’ garden. It took about 25 dump truck loads of top soil to fill it.
The cement patio around the garden keeps the weeds and bugs out and the deer haven’t ventured into it either.
The vegetables have really taken off. It looks like a jungle. We’ve harvested kale, broccoli, lettuce, peppers, and green beans so far. It looks like we’ll have a lot of squash, melon and cucumbers this year too!
We’re going to take a canning course from the extension service this summer. Are electric canners safe? I asked the company, which assured me low acid canning is safe, but have read otherwise on the Ball site.
That is so awesome! I’ve heard of people doing that. I would love to not have weeds. I fight like mad for my garden! Each year gets a bit better. I have ideas that might work even better next year. :0)
Pressure Canning is the only way to go for non-acid veggies and meats. Pickled stuff, and acidic tomatoes are ok using the water bath method.
I think that they make electric pressure canners, but I am not sure about it. I picked mine up on sale at Walmart, and use it all the time. During the winter, I stock up on sales of meat, and poultry, can about 20 lbs. of chicken in quart jars, and beef roast or pork roast in pints. Sometimes can some hamburger, but usually I just freeze that and use as needed.
It makes for quick meals in the summer without heating up the kitchen, and it’s so much healthier that all the stuff with chemicals added.
I consider the "Ball Canning" guide almost as a 'Bible' to home food preservation.
In olden days, low-acid foods were canned using additional treatments such as : brining, salting, pickling, smoking, and fermentation.
Me personally, I have not taken the canning class at extension service, but I have followed .. "when in doubt, use pressure canning".