Over the years we’ve had fun teaching ourselves to preserve our favorite summer foods with a little help from Youtube and my grandmother’s Ball Blue Book. We’ve canned peaches, jammed and jellied strawberries and cherries, and had fun pickling cucumbers and red onions. However much fun, canning can also be a lot of work, and over the last couple of summer seasons, we decided that biggest pay-off came from canning tomatoes.
There is nothing as wonderful to me as a summer tomato, and canning means that even in darkest winter, when all the tomatoes in the grocery store are mealy and flavorless, we’re able to open up a bright, delicious jar of summer. We usually set aside a Saturday, order a bushel of seconds from our regular farmer, and roll up our sleeves.
Last year we were caught up in so much summer travel that we decided to skip canning, and as winter wore on and on (and on and on), we grew sadder and sadder that we hadn’t made the time to put up our usual jars. That was a mistake we didn’t plan to make again, so on one of the only weekends we spent at home this summer, we spent the whole day blanching and peeling and boiling and sealing. This year, a friend who wanted to learn came and pitched in. We wore him out, but in the end we are ready to take on the winter armed with 24 jars full of summer goodness (and 12 for our friend).
Do you ever can your favorite summer foods?