It's easy to search the for Pick Your Own Farms when its page is gone.
For example, if search terms pre-entered are correct, just click the search button on the right.
If they are vague or incorrect, edit them:
Similarly, if you are searching for a particular farm, and know the name, city or street, try entering that. The search engine will search for any word(s) or phrase that appears on the web site. Obviously, then if you enter a common word like "strawberries", you will get meaningless results, since many farms in almost every state and country offer strawberries. Important tip: if you are looking for a farm that ends in 's or s; try both: for example, for "Smith's Farm" in Ohio, try Smith's Farm Ohio; if that doesn't find it, try Smiths Farm Ohio.
Apricots (late Spring)
Asparagus (early Spring)
Beans (green beans, Limas, string, etc) (Summer)
Beets (aka, beetroot) (late Spring - Fall)
Blackberries (late Spring - Fall)
Cherries (one week in May - June in most areas - a VERY brief season)
Crabapples (August - October)
Citrus (Nov - Feb)
Corn (mid-Summer to early Fall)
Currants (red, black, even other colors)
Eggplant - summer
Eggs (usually most of the year, except maybe during the coldest months)
Elderberries (late summer, Fall)
Figs (late summer to early Fall)
Flowers (Sunflowers and others) (Summer)
Gooseberries (late summer, early Autumn)
Greens - salad greens, greens for steaming, etc.
Herbs - basil, oregano, rosemary, thyme, etc.
Lavender - depends on the local climate and variety, usually late Spring through summer
Nectarines - (Summer)
Onions - Spring, Summer
Pears (early Fall) (
Peppers (Summer, Fall)
Plums (late Spring)
Raspberries (Summer, Fall)
Tayberries mid-May to mid June in the South, a month later in the North
Tomatoes (Summer into Fall)
Vegetables (All types) (Spring through Fall)
Watermelons Late summer to early Fall
[ Alabama ] [ Alaska ] [ Arkansas ] [ Arizona ] [ California ] [ Colorado ] [ Connecticut ] [ Delaware ] [District of Columbia] [ Florida ] [ Georgia ] [ Hawaii ] [ Idaho ] [ Illinois ] [ Indiana ] [ Iowa ] [ Kansas ] [ Kentucky ] [ Louisiana ] [ Maine ] [ Maryland ] [ Massachusetts ] [ Michigan ] [ Minnesota ] [ Mississippi ] [ Missouri ] [Montana] [Nebraska] [ Nevada ] [ New Hampshire ] [ New Jersey ] [ New Mexico ] [ New York ] [ North Carolina ] [ North Dakota ] [ Ohio ] [ Oklahoma ] [ Oregon ] [ Pennsylvania ] [ Rhode Island ] [ South Carolina ] [ South Dakota ] [ Tennessee ] [ Texas ] [ Utah ] [ Vermont ] [ Virginia ] [ Washington state ] [Washington, DC] [ West Virginia ] [ Wisconsin ] [ Wyoming ]
[ Australia ] [Belgium
] [Brazil] [Canada ] [China] [Denmark] [France]
] [Greece] [India] [Ireland] [Italy] [Japan]
[Malta] [Malaysia] [Nederland / Holland / the
Netherlands] [ New Zealand ]
[Philippines ] [Portugal] [South Africa] [Spain] [Sweden]
[ United Kingdom ]
[ Easy Home Canning Directions] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
These are very useful for making sauces like applesauce, tomato sauce, spaghetti sauce, jellies, etc. Below are my favorites. The complete list is on these pages:
This is The next step up from the Foley food mill. First, it's far more ergonomic, and its handle is easier to use. Next, it works in continuous mode rather than batch mode. So you can do much larger volumes easily. Finally, It has an optional motor, so you can. remove the manual labor. It also offers many different size strainers to use for different types of berries, vegetables and fruit.
See the seller's website for more information, features, pricing and user reviews!
If you're going to do large volumes of fruit or vegetables , or do it year after year, then. you really should think about getting a higher end kitchen. utility device. Kitchen aids are the cream of the crop. Once you buy one of these, you keep at the rest of your life and it gets handed down to the next generation. . My sister is using one she inherited from my mother 25 years ago, who got it in the 1940s as a wedding gift. So, although the initial cost is high, they literally last for many lifetime. So the cost on an annual basis is pretty trivial, especially when you consider the cost of therapy and treatment for. the repetitive strain injuries you will get from manual cranking day after day. Add to that of course the cost of therapy for the emotional injuries you'll get from going insane, standing there hand cranking something for hours.
KitchenAid's with a sieve/grinder (with the attachments, costs about $400, but it lasts a lifetime and is fast and easy to use - I can make 100 quart jars of applesauce per day with one of these).
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
The Presto Pressure
canners are out
of stock, but T-Fal