Preservation Notes - San Joaquin Master Food Preservers

Brussels sprouts - they're the Marmite of the vegetable world; you either love them or loathe them! In my childhood, these tiny green orbs were the bane of my existence, a culinary ordeal that began the moment I walked through the front door after a day of play.

Football season is back, and that means it's time for tailgate parties! Whether you're cheering for your favorite team at the stadium or hosting a watch party in your backyard, one thing is for sure: food will be a big part of the celebration.

I found a particular delight in tomatillos in my journey of cultivating a sustainable lifestyle through gardening and home food preserving. These vibrant green gems have become a favorite among the many fruits and vegetables I grow and preserve.

We all want to make tasty and safe home-canned foods. Read the label to be sure and use only vinegar with a 5% acidity level for canning purposes. Sometimes the label indicates 50 grain, which means it has 5% acidity. Read the label on the vinegar bottle and make sure the label indicates 5%.

What is Too Hot? What is too hot for home canning and storing canned foods? With the temperatures we have seen here in California's Central Valley recently, that is an excellent question! Seasonal produce is abundant and canning season is now in full production.