4 homemade and natural canning recipes

Preparing homemade preserves is a good way to take advantage of the large amount of surplus production that we can have on time if we enjoy the privilege of having organic self-sufficiency crops, whether from a family garden or an urban garden, especially if we no longer know who to give those freshly harvested vegetables that fill the baskets.

What to do with those tomatoes that ripen in the middle of summer, when we no longer have enough to consume them in salads and we have tired of making sauce? What do we do with that huge cabbage, of which there is still half in the fridge? And with the basket of apples that the neighbor gave me? What about the peas, spinach or baby beans that I only harvest for a few weeks a year?

There are numerous ways to conservationfrom the classics like the sterilization in a water bathto others as effective but less known, such as the use of a solar dryer, the dehydration by osmotic diffusionthe lactofermented or the buried in sand or coconut fiber which is applied to roots such as carrots or red beets.