Canning took off in the U.S. during the Great Depression, due to its economic benefits, and it’s experiencing a modern revival today. Besides being a money-saving measure—preserving abundant amounts of foods in season before they spoil—canning also results in healthier food (no additives or artificial preservatives). The food also tastes better (it’s fresher, and you know exactly what’s going in it); canning is “green” (you reuse the jars, and you’re not using heavily packaged foods) and it’s fun!
Click here for a dill pickle recipe and the 11 steps: http://www.homeandgardenmag.com/how-to-make-pickles-at-home/
