Preserving food is a cornerstone of homesteading. Vermont’s bounty — apples, root vegetables, maple syrup — deserves a place on your shelves year-round.
Essential Tools
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Water-bath canner
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Pressure canner (for low-acid foods)
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Mason jars, lids, and rings
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Funnels, ladles, jar lifters
What to Can in Vermont
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Applesauce and cider
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Dil beans (classic New England green beans)
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Root crops like beets and carrots
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Pickles and relishes
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Maple-sweetened jams
Safety First
Always follow tested recipes (USDA or Ball Blue Book). Improvisation is for the garden, not the canning pot.