Last month, I joined forces with Cans Across America to spread the word about the joys of canning and pickling. This movement has caught on all across America—champions for the “lost art” of putting food by are stirring up interest in places like New York City, Washington DC, Chicago, Portland and Seattle. I recently wrote a “how to” article for their site but they left out a couple of nice photos taken by my friend Amber McMillan.
It’s the season for food preservation- all the flavors of summer will certainly go to waste without our intervention. YES WE CAN! And why not? It’s so great- almost comforting- to pull out a jar of one’s own homemade food in the depressing weather months–tomato sauce, blackberry jam or mixed pickles–all made with the personal touch– the best our summer season yielded in a jar.
Seasonal produce is a gift and we can learn to extend that spirit and enjoy that taste throughout the year. Please check out the site and start canning!
I will be teaching a class in late October/early November for Slow Food Seattle members. In the process of securing a donated kitchen for it…