The Canning Season has Begun!

The canning and preserving bug has officially hit me. Over the last several summers, I’ve been canning more and more; this year, I’m already surpassing past canning efforts. I even thought of making jars of jam for wedding favors, but vetoed the idea simply based on cost. Canning in small batches is absolutely affordable, canning in mass can get a bit spendy. (I’ll be posting the new favor idea post-wedding so as not to spoil the surprise for guests. I’m very excited about it).

Canning and preserving makes use of produce while it is in season and allows you to enjoy it year-round. It is sustainable, uses natural preserving methods, supports local farming (some so local it might be in your own garden), and the results are simply delicious. This year, I’ve pledged to step out of my usual canning comfort zone and try new flavors and methods of preservation. So far, I am very happy with the results.

Over the last two weeks I’ve put up over 35 jars of food, used a food dehydrator, and bottled an herb-infused vinegar and triple sec…not a bad start.

Starting this week (it is the solstice after all), I’m going to publish at least one canning/food preserving post a week, and I hope you’ll all join me in trying something new. Visit the farmer’s market, buy some local produce (you don’t need a lot for a small batch), and put up some of your own food. I think you’ll be surprised at how satisfying the process is.

What do you plan on preserving this summer, or what would you like to learn about preserving? I am not a certified food preserver, and will only post recipes or ideas after through research into USDA safely guidelines and testing, but I’ll do my best to direct you to interesting (and safe) food preserving ideas.