Canning, The New (Old) Way to Preserve a Bounty

It all started with a peach tree. We moved into our lovely new home and little did I know that the cute dwarf tree in the yard would produce a bounty. Late that summer we were inundated with hundred of peaches. Now you can only make so many peach smoothies, peach pies and of course peach margaritas, so what to do with all the extras?

This led me down the road to canning. A great way to preserve your fresh produce for a later time, or put a cute piece of fabric on top of the lid  and give away for a gift (I’m all about cute and crafty).

Canning does require spending a lot of time over a very hot stove, but there is something incredibly rewarding about opening a jar of bright red tomato sauce or a pint of sweet golden peach jam in the dead of winter. The tastes of summer brighten the short, dark days of winter (even here in sunny San Diego).

In order to avoid poisoning your family and friends, you will need to follow a recipe closely. If this is something you are interested in, I’d strongly suggest buying or borrowing a canning and preserving cookbook. A good beginner book is Ball Complete Book of Home Preserving at Amazon.com.

As I have traveled through the maze of water-bath canning, pressure canning, hot pack vs. cold pack, I have run across some very informative websites and even a “National Can it Forward” day. It’s too bad I missed it last August. Also, take a look at the Canning Across America site:  http://www.canningacrossamerica.com/

I’m continuing my exploration of what I can grow and can. Hope you will too. Join the Canvolution!

-Laura

This Wednesday (Dec 7th) at the Ready 5 facility, Laura will be teaching a beginning class on canning.  The class begins at 6pm and will include plenty of hands-on.  For directions, please visit the Ready 5 website.  At Ready 5, the very first class in a complementary as we are confident that you will want to become a member!

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