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A Beginners Guide to Canning, Pickling, and Preserving

Every Last Morsel

With the winter months creeping in you may think it’s time for a return to bland store-bought tomatoes and asparagus from Peru. But fear not, dear reader. We have a solution for you!

If you want to eat nutritious, locally grown food all year round (especially in the Midwest) then you should consider canning, picking, and preserving as a possible solution.

Have questions? Ask us by commenting below.

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  • Alessandra Rizzotti

    I like the tip to add in herbs or honey. I honestly am not too fond of pickled items bec of the vinegar taste. How do you get rid of that if you don't want it?

    • Every Last Morsel

      Try looking for recipes where the foods are fermented in brine. Non-iodized salt is trusted to do the trick, though we haven't tried it yet!