Canning

It seems that I can not walk into a store without seeing a wide variety of homemade canned goods made from local artisans from organic ingredients.  I have been interested in the idea of canning and preserving for several years, but have never really found the time to do it.  I can do most things in the kitchen, but for some reason- canning, pickling, preserving seems like such an intimidating process.  I don't know if it is the threat of botulism that comes along with improper canning or the fact that I do not have a Grandma that passed down this lost art.  Regardless, I am now ready to purchase the equipment and to dive in with my mason jars and tongs.

I have missed the best of the Summer fruits so I am not sure which will be my first expirement.  Should I preserve lemons, make a tangy Blackberry Jam, or take a snap at Bread and Butter pickles that I see while shopping?

I have been doing a little reading on the topic and found a great book at the library called, "An Encyclopedia of Country Living Guide" by Carla Emery and Lorene Edwards Forkner.  They put it best- "savor the season-harvest, preserve, share-and enjoy.  Repeat."

I love that saying and I can't wait to see what this journey creates.

Happy Pickling,

Denyse Hale