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8 \ CONNECT your + health Urban Gardening Ideas! Expert Level: Canning for Cooler Weather Still have tomatoes or cucumbers hanging around the kitchen after a busy summer? Tried pickling but want to take it a step further? Now's the time to can for future use in the autumn and winter months. GATHER SUPPLIES. Glass jars with new metal screw-cap lids maintain a vacuum seal and keep contents from spoiling. Keep ascorbic acid on hand to soak the cut-up fruits and vegetables, either in a pre-made mix or using crushed-up vitamin C tablets. TIME MATTERS. Can vegetables within six to 12 hours of harvesting them. Also, canning times can vary from 5 to 85 minutes, depending on the type of canner you're using and the food you're canning. If you're new to canning, pick up a written guide, available on nchfp.uga.org. DON'T OVERDO IT. While canning is a great way to preserve food, you should only can what you and your family will eat in a year. If you have too much of an item, consider sharing with your friends or neighbors as a housewarming gift. Overwhelmed with the ingredients summer has to offer? Visit CartersvilleMedical.com or RedmondRegional.com and click on "Your Health," then under "Wellness Centers," click on "Recipes." You'll discover hundreds of healthy recipes from delicious chicken dishes to vegan favorites! Anyone new to gardening or a CSA knows too many veggies can be overwhelming. Consider splitting a share with a neighbor or friend or finding a plot at a community garden. Cool off with this low-calorie, mint-infused strawberry lemonade. If you're looking to grow mint, keep it in a separate pot to prevent the invasive plant from taking over your garden. INGREDIENTS 4 cups water 1 cup sugar substitute (or honey) 4 cups fresh mint leaves, lightly packed 1 quart strawberries, hulled and halved 1 cup lemon juice, freshly squeezed DIRECTIONS Place 2 cups water, sugar substitute or honey equivalent, and mint in a small saucepan, bring to a boil and simmer for 10 minutes. Strain into a blender, discard mint. Thinly slice 1 cup of strawberries and set aside. Add half of the remaining strawberries to a blender and blend until smooth; pour into pitcher. Stir in sliced strawberries and remaining water. Add sugar to taste if needed, stirring until dissolved. Cover and chill until serving. NUTRITION Makes four servings. Calories: 130 Total fat: 1g Cholesterol: 0mg Sodium: 35mg Total carbohydrate: 30g Dietary fiber: 9g Sugars: 9g apps.nccd.cdc.gov