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Of course I "can": Preserving summer’s flavors
As the fall harvest begins and the weather starts to cool, large bubbling pots are preserving summer’s bounty.
Just a few years ago, canning was perceived as a dying art, a practice of past generations. But, canning has gone from old-fashioned to fashionable. In fact, sales of canning jars have gone up more than 40 percent in the last year!
In a throwback to the days when our parents and grandparents stocked the cabinets with the jam, pickles and preserves to carry their families through winter, we are flocking to demos and canning parties.
I can’t remember a time when my mom didn’t can – she preserved everything from ripe red tomatoes and crisp cucumbers to grapes, peaches and apricots. I was at her side while she did much of the work (okay, probably more like in the way) and fortunately gleaned a vague idea of what it meant to preserve something.
This week, in lieu of any baking, I will be making up a couple batches of jam…I am excited to join many others who are preserving this bygone tradition.
Did you know there are farms across the nation that will allow you to buy direct and/or pick your own food? Check out Local Harvest for a location near you.
You can find everything from books on canning to recipes and tips at Canning Across America.
Do you can, or have you posted inspiration recently? I’d love to see what you’ve done!