Learning How to Can Preserves - austinthresper1974

I played around with the title of this Charles William Post in my headway for the better part of the early month. Reminiscing about the winters of my childhood when we'd bask Granny's canned concoctions so delicately preserved. Flashbacks to the bounties of stone fruits equivalent plum jam, preserved apricots and peaches had me toying with the estimate of titling this Make & Takes post: "Let's Get Stoned," but that seemed a little come out there, even formoi.

All the same, the idea of canning, preserving and storing produce for the wintertime is a corking way to prevent your family eating healthy all year long and doing your part to uphold planet earth. Yes, I know, it's 2011 and fresh produce is in season "somewhere" some time of twelvemonth. But but because you prat, doesn't mean you should. Seriously, have you thought about the carbon footprint of a banana or the pesticide levels found in Chilean grapes? It probably keeps Al Gore ahead at night.

During my spring chicken, the smells of summer were best represented by fresh cut grass and chlorinated swimming pools. But fall was ushered in with the intoxicating cotton wool-glaze-corresponding-scent from canning peaches, raspberries, cherries and the like. Preserves ran the gamut from currant and plums jellies, to jams ready-made of strawberry, apricot and (my favorite) raspberry.

I remember my mammy, grandmothers, aunts and even eventually my older Sister and I when we had 'occur of age' sitting around peeling, prepping and protective the bounties of the summer's harvest. The sweetness later revolved to spice with the scents of chili con carne sauce, salsas and transcribed tomatoes.  While plenty of this march took place at our home, for us it started in a basement – more specifically in my grandma's canning kitchen.

How to Can Preserves

This summertime my mamma and I are returning to that exact kitchen where it wholly began –though now updated and remodeled. My husband and I purchased my grandparent's house shortly after my gran passed away years ago.  We'll revisit some of our crime syndicate's well-tried-and-true recipes, but we're also going to try Barbara Kingsolver's  "Family Secret Tomato Sauce". Her website www.AnimalVegetableMiracle.com has some amazing ideas for seasonal eating and preserving your (OR your area's local) harvest in the recipe section of her site or you can buy her New York City Multiplication bestselling book by the same name. You South Korean won't regret it. I'm also looking forward to trying her "All in One Day" formula for Relish, Sauce and Chutney which yields heptad pints of barbecue relish, seven pints of fresh and glum sauce AND seven half-pints of chutney!

If this month's dispute seems a little overwhelming to you, think about freezing produce as an alternative.

"Freezing does not significantly diminish the nutritional value of a product," explains Michael Pollan in Food Rules: An Feeder's Manual. "[Information technology] will too enable you to put up food from the farmers' market, and advance you to buy produce in bulge at the height of its season, when it wish be most abundant—and thus the cheapest."

So secern me, CAN you make up information technology happen?

Photograph Credits: Boston Public Library on flickr, Animal, Gooseberry-like, Miracle

Sabrena

Sabrena is a mammy, yoga instructor and triathlete with a passion for food, politics, natural parenting and the environment. She has been featured online, in impress, radio and TV for her work in travelling, refreshment and yoga. She writes her blog SuiteSpots for "primarily therapeutic reasons," and resides in Salt Lake City with her husband and two younglings -- Holden and Zoë.

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Source: https://makeandtakes.com/canning-preserves

Posted by: austinthresper1974.blogspot.com

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