Home canning is a method of preserving food that has been around for centuries and became a necessity for many families during war times. Nowadays, it seems to be somewhat of a dying art as it is possible to purchase almost any type of preserved or fresh food imaginable at your local grocer, no matter the season. In this fast paced on-demand society, I get true pleasure from traditional slow foods. Simple recipes that showcase the natural taste and depth of its ingredients always survive the test of time. Such is the case with homemade preserves. As with all scratch-made foods you know exactly what you're eating.
This past weekend a dear friend and I did some canning. My friend hadn't gone through the process of preserving before and although her culinary skills are above average it was my suggestion to her, as to anyone else, to have an experienced hand steer her down the path of success. I must say, that preserving foods is rather labour intensive. But when using fresh, local ingredients the pay-off is well worth every minute spent toiling. Nothing compares to opening a jar of preserved local peaches in the dead of winter and have the taste of summer dance across your palate. I get excited just thinking about it.
I love giving preserves as hostess gifts instead of the now standard, bottle of wine. A handmade present created with love and attention far surpasses that of anything mass-produced. The recipient's reaction is always that of genuine appreciation.
I challenge you, my fellow epicureans to try your hand at the time-honoured craft of preserving. If not only to broaden your culinary horizons but also to discover and appreciate cooking methods of our heritage. You won't be disappointed.
