A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.
Friday, December 30, 2011
Yep, that's what I'm doing. Actually, I'm not canning water--I'm storing it. As I empty out and later wash my quart canning jars, I set them aside. I then fill with water and, using a medicine dropper, add three drops of chlorine bleach (non-scented) to each quart. I cap and date the tops and store in my pantry. It only takes a few extra minutes each time I wash dishes; and I'd rather be safe than sorry during an emergency or disaster. Besides, the jars I fill now will be clean and ready for canning next season.