canning for the winter months

[Guest guest]

Hi All,

I thought someone had wrttin a message lately about canning, but I

couldn't track it down. I assume they meant they were fermenting

vegetables, but I could be wrong. I just wanted them to be sure about

the length of time the foods they were fermenting would last.

Sauerkraut and kim chee will last a long, long time, but the fruit

based recipes only last for 2 months. I didn't notice this at first,

so I thought maybe someone else might miss it too. It is mentioned at

the very end of each recipe on fermenting. Of course fruits may be

dried now, at their prime, and made into delicious jams and fruit

butters in the colder months.

If they are really canning foods that is a whole other matter. I

don't do canning anymore, because so many of the enzymes and vitamins

are destroyed by the high heat. I used to can tomaotes and loved the

way they looked in neat rows of jars in the cold cellar.

Any way I just had to get that off my mind. If I goofed here by not

understanding the message, I apologize up front.

Be well,

Sheila