Gap
This past few months we’ve talked about the trend of canning, witnessed the beginning of the canvolution and a rise in bloggers who, like me, can’t resist the urge to share about pickling, jamming, mason jars and the like. From fellow preservationists’ blogs devoted mainly to the craft, like food in jars, well preserved, and put up or shut up! to other crafty cats that count canning high on their list of homesteading and/or cooking skills, like small measure, gluten free girl & the chef, etc., etc.!
What can I say?
I like this! IMO canning is catching on because even though it harks back to old food ways, it is so right now-
Local – I think many of us became interested in canning as an outgrowth of the locavore movement. Preserving fresh produce grown in your area is the logical progression. And when you grow your own, and a glut is on, it can become a necessity!
Organic – In an effort to control what we eat, be it produce, sweeteners, flavors, etc., when we make it ourselves we know what went into it, and we know how we like it. It’s having a real choice about what we consume.
In season – Canning produce in season in a way, keeps it in season all year. Ergo a much tastier interpretation of eating seasonally than abstaining altogether but once a year!
Hot water bath canning can contain anything that can safely be preserved by the hot water bath method. So I’m talkin’ about sweet or pickled preserves.
