Do the Can-Can!

Fall is already announcing its presence here with chilly nights and rainy days. It's like you wake up one day and you have to find the sweaters and slippers. And unfortunately, it means a close to the hot weather crops since as peppers, tomatoes and all those other delicious delights. But don't despair! There's ways to extend these items via greenhouses, hoops, or just dragging any containers into the house...

Getting ready to make salsa!

But talking about tomatoes...we've been having fun on coming up with what to do with the plethora that our plants are producing. So far we have six pints of salsa and six pints of tomato basil sauce. We're probably going to end up with another six pints of just regular canned tomatoes at the end of the week.

And if you've never canned before don't be discouraged! It's an easy enough concept once you get the hang of it. Additionally the price difference of home canned versus store bought can be minimal after the initial purchase of the canning supplies are figured into the equation. The only thing that needs to be replaced are the lids, since they're one time use. Most important, you know what is going into your recipe! Lemon juice/citric acid to help balance the acidity of tomatoes for water bath canning or to prevent apples from browning. Just the right amount of sugar and spice for applesauce or salsa.

The list of ingredients for your canning adventure doesn't have to be taken from a chemistry text book! I know I get a fright whenever I'm perusing the grocery store shelves...yellow 5, cellulose, BHT/BHA, etc, etc. What happened to using turmeric for that yellow color? Getting whole foods/minimally processed for fiber? Don't get me started on BHT/BHA...But I digress....

Tools of the trade

Canning. It began during the Napoleonic Wars when the need to feed troops extended logistical supply lines from France to Russia. And if you have any concept of supply lines then you understand they can be delayed, broken, or obliterated leaving the troops wont for food stuffs. Flash forward from the 1790's to present day and you'll still find people canning their own food. There's a deal more science and technique behind it to prevent spoilage but you get the picture. Average people can do it, it's not abnormal to have a vested interest in your food.

And there are several publications out there to help you out. Doing any search on 'books on canning' and you're bound to get an extensive list. My all time go to is the Ball's Blue Book Guide to Preserving but Better Homes and Gardens does release a nice magazine style guide each fall (found near the checkout aisles of local grocery stores). Never mind the fact that more people are getting on the bandwagon for home canning and preserving with publishers taking a notice.

What are you waiting for? Go to your local you-pick raspberry farm and whip up raspberry jam! Swing by a local orchard and nab a bushel of apples perfect for applesauce, apple butter or pie filling! The options are only limited by your imagination.