Old cooking traditions are hot again. According to an article on the Globe and Mail, the younger generations enrolled in canning workshops. I feel that it is simply a continuation of the grow your own vegetable garden movement and the desire to eat better.
My mother was running her own business when I was a kid so she did not have the time. Now that she works less, she takes the time to pickle fresh cucumbers and make her own ketchup. Since she lives 130 km from me, I do not think of asking her to show me the proper technique of canning.
What is stopping me is that I am afraid that my jars will not be sterile enough or that I would not sealed them well. Plus, I need good proven recipes.
For first timers look for canning workshops and books. A book that shows the basics, including which canning supplies we need, is Complete Book of Home Preserving. Depending on where you live it will be related to the Ball brand or the Bernardin brand.
Join the Canning Revolution
Canning Across America is a nationwide, ad hoc collective of cooks, gardeners and food lovers committed to the revival of the lost art of “putting up” food. The weekend of Aug. 29-30, 2009 they had a series of how-to classes, demos and home canning parties in cities around the country. The Canning Across America’s blog provides great information and recipes. For an overview of the process, watch this video by Seattle chef and veteran canner Diane LaVonne, of Diane’s Market Kitchen. You will see if it is for you or not.
+ Top collage: photos by TheBittenWord on Flickr
+ For Americans: Ball Complete Book of Home Preserving by Judi Kingry $15.61 USD
+ For Canadians: Bernardin Complete Book of Home Preserving by Judi Kingry $17.61 CAD
+ Canning Across America