It has been a secret to no-one that the cost of basic amenities have been steadily rising since around the time of the COVID-19 pandemic, in America and around the world. Gasoline has risen, fallen, and risen again, the slurry of taxes has continued its annual incline, and many people who have been cutting corners have no more corners left to cut. Growing small gardens to help feed families has been popular since the victory gardens of World War II. Nowadays it’s become more common to find people growing enough potatoes to last them through the winter, or enough cucumbers to make a summer’s worth of hamburger pickles. The FDA has made more than enough warnings about the dangers of home canning and the risk of foodborne illness. Many veteran canners know that some of the claims they make are overblown. However, home canning can result in some nasty stuff if it isn’t done properly.  

As previously mentioned, pickles are a popular choice when it comes to preserving the spoils of one’s garden, and it makes sense why. Cucumbers are one of the easiest crops to grow when space is limited. Different species of cucumber vary in how they must be grown, but with proper care it can be easy for beginners to successfully cultivate a crop. Also, the acidity of the vinegar used to make the brine is an effective repellent against bacteria. Sealed jars stored in the refrigerator can last for months, and jars that have been sealed with either a water bath or a pressure canner can sit at room temperature for up to a year. The risks of home canning are easily avoidable if proper sanitation is ensured, and it can be a fun way to save a good chunk of change.