It's autumn and this is definitely the time for canning in the garden. After a fruitful summer in which we have had a great harvest, it is time to preserve in the best possible way all those surpluses that the earth has offered us.
There are many types of preserves. From those that require a lot of work to those that require practically nothing. Pumpkins, for example, are best left in the ground if the weather is not too bad and they will be preserved better, as their own protective layer makes them very durable. Potatoes can be stored protected from heat and light, but they can also be buried in straw in the garden and thus they will last longer.
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We can also freeze products such as green beans, which after a brief blanching of one minute will be very well preserved in the chest at home. Or we can peel and can tomatoes to be able to enjoy them in winter.
Jams or compotes are also a sweet solution for preserving. If necessary, we can also salt some vegetables, although this is a somewhat difficult and expensive method.
The important thing is that we use all these surpluses to have products in winter, which is the time of year when there is the greatest shortage.
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