There's nothing like having a stash of your own home-grown waiting in the pantry. No, I'm not talking about illegal herbal substances. I'm talking about jars of produce that you put up yourself.
On Sunday I made 21 jars of strawberry and rhubarb jams. In this case, it wasn't stuff I grew myself (sadly, not even the rhubarb). However, it was all locally grown produce that I bought at the Richfield Farmer's Market on Saturday.
I made three types of jam: Plain old Strawberry (from the Sure-Jell package), Spiced Strawberry, (the Sure-Jell recipe plus some ground cloves, cinnamon and allspice) and Rhubarb, Strawberry and Ginger. I haven't tried the last one yet, but the combination of rhubarb, strawberries and crystalized ginger has got to be good.
I'm not sure why people don't can like they used to. I just finished re-reading From the Ground Up: The Story of a First Garden by Amy Stewart, and she mentions that most of us only know about canning from our grandmothers.
In my case, my mother also canned - crabapple jelly, tomatoes, peaches - so I grew up with a very basic understanding of what is involved. It's not difficult at all, and it really doesn't take as much time as you would think. On Sunday, I spent about 6 hours making 21 jars of jams from three recipes. Probably 1/3 of the time was spent coring the strawberries.
Through the summer, I'll get the canning equipment out of the basement a few more times. I'll make more jams - peach, blueberry, something with apples. I also want to do pickles this year. I haven't done them before, but I planted enough cucumbers that I should be able to do quite a few jars. Depending on the tomato crop, I also may try either salsa, tomato sauce, or both.
The wonderful thing about canning is that you can bring out a taste of summer in the middle of winter. Plus, the extras make great housewarming or thank you gifts, or holiday presents for the aunts and cousins.
Yum, that looks delicious! My husband has been saying we should buy some local berries and make jam. I made my first jelly last year, 21 jars of crabapple from trees on the old farmstead across the creek. It was good, and so easy!
Posted by: Deb | June 27, 2006 at 02:22 PM
Deb: You should go for it. Jams are even easier than jelly - no straining required. Just cut, cook and can.
I envy you the crabapple jelly - I love it, and you can't buy it anywhere. My mom made it every year with the fruit from our backyard tree. I just wish I could find a neighborhood tree with the big crabapples. Nowadays, everyone plants the cultivars with small everlasting fruit. They don't make a mess and they feed the birds, but you can't make jelly with the fruit.
Posted by: Talbin | June 27, 2006 at 02:47 PM
Wow, those look sooo tasty! Is canning something you can teach yourself? My grandmother spent more time in the golf course then in the kitchen.
Posted by: Greengirl | June 28, 2006 at 11:26 AM
It's really easy. One of the books I have, Preserving Summer's Bounty from Rodale Press, gives very good instructions on how to do it. Plus, they have some very tasty recipes!
Posted by: Talbin | June 28, 2006 at 01:27 PM
Nice blog you have here! Just found it through Deb's site. I want to get canning someday this year; a new skill for me, ack!
Looks like you have some good produce!!
Posted by: Gina | July 04, 2006 at 12:57 PM
Gina: Thanks for stoping by. Go for it with the canning - it's actually really simple, especially once you get a rhythm going.
Posted by: Talbin | July 05, 2006 at 03:21 PM
do you happen to know where a person could buy canned crabapples? I had a source in California, but they are not going to have them this year. Please respond to:
bfisherco@hotmail.com
Thanks,
Brian
Posted by: | September 15, 2006 at 01:30 PM
Brian: I don't think I've ever seen canned crabapples. I'll let you know if I do.
Posted by: Talbin | September 15, 2006 at 04:20 PM