Canning

Local vegetables and fruits, harvested in spring and summer when their flavors are at a peak, make the finest pickles and chutneys. These delicious condiments will keep up to two weeks in the refrigerator. It is easy to preserve them by canning, however, so that you can enjoy them all year long.

Canning (which really should be called “jarring”) means packing your newly made preserves in prepared jars and subjecting them to the high heat of boiling water. This is known as processing; it kills potentially harmful organisms and seals the jars against the air.