If you were to ask me the hardest thing about preserving your own food, I would have to say it’s simply getting started. For many home cooks, taking their first turn at preservation can be intimidating. Learning to use unfamiliar tools and mastering the techniques seems too high a hurdle to clear. Even the most experienced home preservers can find themselves procrastinating before jumping into the season’s first canning session as they tick through a mental list of equipment and ingredients they need to gather.
But preserving your own food doesn’t have to be difficult or frustrating. “Getting Started” gives you all the tips, tricks, and information you need to slip right into the preserving pool. Whether you are looking to dip a toe in and test the waters — perhaps by simply drying a bit of fruit or freezing a batch of berries — or you are ready to jump head first into putting up your summer garden, this section gives you all the fundamental knowledge you need to get on your way.