Lately we've all been hearing more and more about ways for a more homemade life, looking toward recommendations for putting up food and stocking our pantry. But in case you haven't heard, canning —the art of jarring surplus fruits and vegetables in myriad ways— is making a comeback.
According to NPR, more and more folks are taking canning classes...
NPR says that in a time when everyone is going back to "what they know," a lot of people are turning to what their grandparents knew. Especially with the rough economy encouraging more people to grow their own food, people are now interested in learning how to preserve it. It's a good thing for living green, no matter how you look at it: this means lots more homemaking and reliance on local fruits and veggies.
We'll admit— we're canning converts and can't wait to get this season's pickles underway. What about you?
Image: Amber Byfield for Re-nest.
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I plan on making jams with frozen berries. I'm a jam-a-holic, and the good stuff costs $4 per jar. I will make and can them myself for less than $2 each, I'm sure.
view ohjodi's profile
I've put up some things, but not canned--I put them in the freezer. Frozen raspberries make tasty raspberry sauce, ys. Still, I own a canner, so I probably really should use the silly thing.
ohjodi, I've been wondering if I shouldn't try my hand at jam. Do you have any unusual flavor combinations in mind, or will you go for the classics?
view Elizabeth B's profile
I just picked up 7 flats (42 pints) of organic strawberries from a local farmer's market vendor, then taught some friends how to make strawberry jam. We made different variations too: regular, tarragon, and mint. Then we split the results (and cost), stocking our pantries for at least this year with homemade jam.
view wesaturtle's profile