Adventures in Canning.

Via on Aug 2, 2008

In my increasing desire to eat sustainably and locally year round, I’ve decided to learn how to preserve the food that I buy at my local farmers’ market: I’m going to teach myself how to can food, but having never done this before, I knew I needed help. First, I hit my local, independent bookseller and picked up a “how to” book. Then the jars, and this week, I stopped by McGuckin’s for the final purchase of “stuff”; today I bought peaches for my first attempt at this little epic: peach jam. When I was growing up in rural northern NY state, “run downstairs to the basement and grab me a jar of [X]” was a common statement heard in my grandmother’s house to whoever happened to be in the kitchen at the time. Homemade pickles and jams were a staple of my childhood. She’s a good bit older now, and she stopped canning some years ago, so she’s thrilled that I’m reclaiming a bit of my “heritage.” I sat down with the book today and realized that this is going to be a full day project, or close to it. It should be an interesting day.

About Todd Mayville

Todd is a single dad of four diverse and lively kids, and is an English teacher and climbing team coach at a local public high school. A rock climber, cyclist and avid reader, Todd also practices yoga and meditation as often as he possibly can, which helps him stay at least a little centered and sane.

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One Response to “Adventures in Canning.”

  1. Want to know the yummy secret for the tastiest jam? Agar. Yeah, I know it doesn’t sound that great, but seriously, ditch the pectin, and try out agar. For some reason, jam made with agar just tastes fresher and yummier, unlike the dull, cooked-fruit taste of pectin jams. And you can use less sugar than with pectin. Just make sure you use the powder, not the flakes.

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