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Canning Time!

Canning_pixabay

If you’re anything like me, you’ve just spent most of your summer taking care of your garden. You might start asking yourself: “how are we going to eat all of this?” Well, you don’t have to! Canning is a great method for preserving food for up to one year, so that you may enjoy all of your homegrown produce over the winter months.

Other advantages to home canning are that it is economical, tasty and healthy. Since you have control over what you put in it, it can be full of nutrients, but free of harmful additives and preservatives. Here are three simple steps on how to use canning as a preservation method.

  1. Determine what type of canning you will do.

  • Boiling water canning: for high-acid foods such as jam, sauerkraut, pickles, relishes, chutneys or condiments;
  • Pressure canning: for low-acid foods such as meat, seafood or vegetables.
  1. Get what you need.

  • Pressure canner or boiling water canner;
  • Jars for home canning (such a Mason Jars);
  • A funnel, to avoid any spills;
  • A spatula.
  1. Find a tested recipe.

This will allow you to know the best jar size and processing time for the specific food you are using. Simple recipes and instructions can be found on the following website:

http://www.bernardin.ca/recipes/default.htm

Canning can be highly rewarding on multiple aspects; take advantage and enjoy your favorite foods year-round, without worrying about quality, availability, or the price of fresh produce over the winter months.

 

Stefanie Rosser, P.Dt., Nutritionist for Zero Diet

The Zero Diet brand is first and foremost the conviction that healthy eating is a primary factor to attaining a healthy weight and a balanced lifestyle. Thus, we offer nutrition counselling with nutritionists who are members of the OPDQ with our Zero Diet nutrition program in our centers and in companies. We have also developed a healthy frozen food product line that fulfills rigorous nutritional criteria as well as two healthy Zero Diet cookbooks.

Photo credit: Pixabay

Author
Stefanie Rosser, Dt.P.

Bsc. Nutritional Sciences, Major Dietetics, McGill University / Nutritionist at Nautilus Plus since January 2015


Canning Time!is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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