Last summer, while sharing a bottle of wine with food columnist Kim O’Donnel, I professed that I wanted to learn to can. Kim didn’t skip a beat, she’s always game for whatever random schemes I hatch, and said that she would teach me. Then, before we could set a date, she decided to follow her husband to Seattle and skipped town (if I didn’t like her husband so much, I would have protested this decision much more vehemently — whisking my pal away to live on the other coast is usually grounds for a good fist shaking and finger waving).
So, this summer, I had to give this canning thing a try without her seasoned help. My belief is that canning is preferred to freezing because the power can’t go out on your pantry. Also, when done with friends, you get to divvy up the goods and everyone goes home with amazing treats. It’s wonderful in the middle of winter to open up a can of tomatoes picked from your own garden when they were at their peak. (And, even though I put fake flowers in my window boxes, I do have a garden. Growing food is a much different endeavor in my mind than frivolous ornamental plants required by the HOA.)
I decided to take a sweet route on my first foray into canning. My friend Krystal and I headed to the Chesterfield Berry Farm near Richmond, Virginia, with high hopes for making strawberry jam. In the fields, we picked more than 20 pounds of beautifully ripe strawberries and then made what can only be described as the world’s best jam. (Twenty pounds of strawberries was overkill, by the way — eight or nine pounds would have been enough.)
Over the next 12 months, in addition to consuming as much of it as my stomach will hold, I’ll be giving out the extra jars as gifts instead of the obligatory bottle of wine when I go to dinner parties at friends’ homes.
How is canning uncluttered? Well, I’m not sure that it is in the strictest of senses. It is, however, a great way to extend the fresh fruits and vegetables of summer throughout the whole of the year. It saves money (a lot cheaper to grow your own than it is to buy it in a store during the off-season) and it makes meal planning extremely simple. The New York Times ran an informative article this week on this very subject titled “Can It, Preserve It, Pickle It, Savor It” that provides many resources for new canners. Even if you don’t have a garden, you can head to your local farmer’s market and pick up the in-season foods you wish to can.
Do you can food? How does it help you with meal planning? Tell us about your experiences in the comments.