|
Unfortunately, if your goal is to save energy, you'll discover that properly canning things takes plenty of energy, probably more than keeping them in an energy-efficient refrigerator, especially for short-term storage. You have to heat the jars to boiling in a water bath, and keep them there long enough to kill bacteria.
In fact, I do just the opposite: I like to make jams from my excess fruit, but I keep the jars of jam in the freezer just to be on the safe side.
|