I’m learning how to can. You say you put up 5 pints of pickled carrots with radishes. Because they were pickled, were you able to use the water bath to can them and not the pressure cooker canner?
Yes, a water bath is used. The “pickle” is a high-acid solution of vinegar, water, and sugar. The water bath processing allows longer, (”up to a year” unrefrigerated) storage, which is what I did.
But, being a pickle, they can be made in small batches, even a single jar at a time, to be immediately refrigerated. They will keep a few weeks in the fridge without any processing, and can even be made in a (non-reactive) bowl or other container, and just loosely covered.
Our ancestors (who survived, ny the way, despite it) often had barrels of various pickled foods in the cellars: pickles, corned beef, sauerkraut, pickled &/or limed eggs, etc for use until the fresh foods became available again. Canning, as we know it, was invented in the 19th Century.
Here’s a great site for you to check out; this is just one section of Pick Your Own. Other sections, which this has links to, allow you to find any pick-it-yourself farms in your area; tips on picking, and more. It also coves freezing, etc. http://pickyourown.org/allaboutcanning.htm
“Candying” is another way of safely & easily preserving foods for storage without refrigeration: candied ginger; candied flowers, such as violets & rose petals; candied fruits, uach as used in fruit cakes, etc. http://maddieruud.hubpages.com/hub/Candied-Fruit and http://allrecipes.com/HowTo/Candying-Fruits/Detail.aspx are good places to start.
Got to stop before I overload your donkey! It’s the frustrated teacher trapped inside me trying to escape again.