COVID saw a lot of people going out of their comfort zones and trying new things to stay busy while sheltering at home. One thing I’ve frequently heard over the last two years is ‘we decided to dedicate part of the yard to a garden and give it a go raising some (insert any fruit, vegetable, or combination of fruits and/or vegetables).

My favorite part about these stories is that I’ve yet to hear of a single individual that didn’t enjoy consuming the fruits of their labor. Naturally, since people have discovered they enjoy growing their own produce, they gravitate towards the ‘more of a good thing is better’ mentality; that is, until they soon discover they seeded notably more produce than they could ever fathom eating while it’s fresh and ‘in season’. With excessive produce at hand, the question then becomes… well, either ‘what did I do?!’ or ‘now what?’.

I know a lot of people will give away their produce to friends and family – which is great! But what about tapping into the lost art of food preservation? Freezing, canning, dehydrating.. I’ve tried them all and canning is by far my favorite for flavor and nutrient preservation. I’ve been fortunate enough to learn many things from my grandmother growing up, but this is probably one of my favorite lessons she’s allowed me to grow into.

COVID saw a lot of people going out of their comfort zones and trying new things to stay busy while sheltering at home. One thing I’ve frequently heard over the last two years is ‘we decided to dedicate part of the yard to a garden and give it a go raising some (insert any fruit, vegetable, or combination of fruits and/or vegetables).

My favorite part about these stories is that I’ve yet to hear of a single individual that didn’t enjoy consuming the fruits of their labor. Naturally, since people have discovered they enjoy growing their own produce, they gravitate towards the ‘more of a good thing is better’ mentality; that is, until they soon discover they seeded notably more produce than they could ever fathom eating while it’s fresh and ‘in season’. With excessive produce at hand, the question then becomes… well, either ‘what did I do?!’ or ‘now what?’.

I know a lot of people will give away their produce to friends and family – which is great! But what about tapping into the lost art of food preservation? Freezing, canning, dehydrating.. I’ve tried them all and canning is by far my favorite for flavor and nutrient preservation. I’ve been fortunate enough to learn many things from my grandmother growing up, but this is probably one of my favorite lessons she’s allowed me to grow into.

Together, along with my mom, every summer we can jams and jellies, corn, green beans, tomato soup, stewed tomatoes, peaches, pears, applesauce (if I’m glutton for punishment), meatballs and salsa to enjoy in the cold winter months. Please realize, this highly rewarding task doesn’t come without risk – foodborne pathogens can be a major concern if not preservation is not done correctly, so I encourage anyone preserving food at home to simply be aware of their practices and simply keep food safety in mind. Find a good teacher, have fun, be adventurous and don’t let the risks and little bit of work detour you from enjoying the fruits of your labor clear into winter.

Learn more here: https://livelytable.com/beginners-guide-to-canning/