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Canning Season Reflections – Sharon Palmer, The Plant Powered Dietitian

Be taught concerning the culinary, dietary, sustainability, and cultural advantages of canning produce.

I’ve so many recollections about my earliest culinary experiences. I can odor the espresso brewing in my Aunt Prussia’s charming home in Yakima, Washington, which she served in her outdated Fiestaware mix-matched cups and saucers (I liked the cobalt blue one the most effective!). I can bear in mind rolling out sugar cookies on the kitchen counter for the vacations, and adorning them elaborately. And better of all, I bear in mind canning season—prefer it was yesterday!

My mom, Aunt Lena, and Aunt Prussia with our prize produce from Jap Washington, which we canned every summer time.

Each summer time, we’d pack up the station wagon with my aunt and siblings on board and head from Seattle to Jap Washington, which grows a cornucopia of gorgeous vegetables and fruit. We’d decide up packing containers of peaches, apricots, pears, apples, and tomatoes. On the best way again, we’d open the home windows to let within the sizzling, dusty breeze (no AC!), which might combine with that intoxicating odor of ripe fruit. I used to be drunk on these smells by the point we pulled into our driveway and unloaded our booty.

Certainly one of our favorites was house canned tomatoes.

The following factor we’d do is begin canning all of these beauties in mason jars, so we’d have scrumptious produce all 12 months lengthy. In fact, that is after we ate as a lot recent, ripe produce as we may pack into our bellies. These candy, juicy peaches—pores and skin and all, and saucer-wide tomatoes that we’d eat like apples with a sprinkle of salt and pepper…by the point we stationed ourselves on the kitchen counter to begin the canning course of, I used to be lined of their sticky fragrance! My job after I was little was to assist fill the jars with the fruit, arranging them so they might look fairly within the jars—when the canning was executed, the jars could be organized within the pantry like glistening gems all winter lengthy.

Stone fruit similar to plums and peaches are nice for canning.

My mother canned produce for the winter every summer time till she was 85! I might like to take down jars after I visited her in Seattle. Certainly one of my favorites was canned tomatoes! We might can the most important, juiciest, ripest pink tomatoes in jars, after which have these great tomatoes in soups, vegetarian chili, pasta dishes, and casseroles all 12 months lengthy.

My mother canning pears in her kitchen in Sumner, Washington.

Canning, which has been handed down via the generations all through our historical past, was a strategy to protect produce to final via the winter when recent produce was much less out there. People realized to protect meals via drying, salting—and ultimately canning—in order that they might survive through the chilly months. Vegetables and fruit have important vitamins that we want with the intention to survive—nutritional vitamins, minerals, and even phytochemicals—so it was essential to make sure that a gentle provide of nutritious meals had been out there. Canning mature, ripe produce means you lock on these vitamins. It’s rather more sustainable to depend upon canned produce—greens like tomatoes, inexperienced beans, and corn and fruits like peaches, applesauce, and pears—than it’s to buy recent produce out of season which has been shipped lengthy distances to get to your market. Plus, you may make the most of a bounty of produce when it’s out there. No meals waste mandatory! Canned produce additionally has a really lengthy shelf-life, which reduces meals waste much more. And canned meals are additionally really easy to make use of in cooking. Simply open a jar of tomatoes and dump them into your favourite lasagna or soup, pop open the lid on applesauce and mix it into breads and baked items, and unleash the ability of canned peaches right into a fruit cobbler or breakfast porridge.

Strive fermented meals for canning too!

You’ll be able to study extra about house canning your individual produce with this house canning information from the USDA, which has every thing you must find out about getting began! And don’t overlook to attempt your hand at pickling, which is one other type of preservation and canning which may have added probiotic advantages.

Baked Mediterranean Lasagna

Try a few of my favourite recipes that characteristic canned meals:

Tomato Pesto Hummus
Black Bean Corn Chili
Almond Buckwheat Pancakes with Gingered Peaches
Peach of a Zucchini Carrot Smoothie

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