Mais coisas das jardins.

I am going to take a moment to discuss (or, rather, point the reader in the direction of) a most important topic related to an effective "victory garden:" canning.

It's great to have a garden, it is not only rewarding but also quite cathartic (in my opinion) to go through the toils required of a good gardening experience. However, what is to be done with the surplus of veggies one may have come fall? Some plants (legumes, among a plethora of others) continue to produce over a period of time, providing some foodstuffs during the growing season. Many are not ripe until the fall harvest. Point being, if you are lucky enough to have access to sufficient land to grow bushels of foodstuffs it is behoving to save and store such foodstuffs for consumption during the non-growing seasons. Said foodstuffs must be preserved for storage, and the age old tradition is by home canning.

Wikipedia presents us a nice, forensic article about canning in general and is well worth the read. They likewise have an article on home canning which, while lacking formal instruction, adds a quick insight into the overall concept (and dangers). Some foodstuffs are relatively easy (high acid content), but most garden items require special attention and technique lest money saved quickly be transferred to the local infirmary (bad).

The USDA provides its own canning website, and I may recommend reading this thoroughly. Wikipedia is good about supplying links, and so others may be reached, but I would believe this one to be the most trustworthy.





I mention canning first and foremost in my "Victory Garden Series" so that the reader may be aware of the challenges to be faced depending upon the level to which he or she is willing to take the concept; I endorse the "balls to the wall" idea. After all, it shouldn't be about what someone else (the feds) can do to help you, it should be about what you can do to help yourself. Cast away the blame game, kick away the self pity, and roll up your sleeves and just do it!