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 scent the espresso brewing in my Aunt Prussia’s charming home in Yakima, Washington, which she served in her previous Fiestaware mix-matched cups and saucers (I liked the cobalt blue one the very best!). I can keep in mind rolling out sugar cookies on the kitchen counter for the vacations, and adorning them elaborately. And better of all, I keep in mind canning season—prefer it was yesterday!

My mom, Aunt Lena, and Aunt Prussia with our prize produce from Japanese 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 Japanese Washington, which grows a cornucopia of gorgeous vegatables and fruits. We’d decide up containers of peaches, apricots, pears, apples, and tomatoes. On the best way again, we’d open the home windows to let within the scorching, dusty breeze (no AC!), which might combine with that intoxicating scent of ripe fruit. I used to be drunk on these smells by the point we pulled into our driveway and unloaded our booty.

One among our favorites was dwelling canned tomatoes.

The subsequent factor we’d do is begin canning all of these beauties in mason jars, so we’d have scrumptious produce all 12 months lengthy. After all, that is after we ate as a lot contemporary, ripe produce as we might 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 start out the canning course of, I used to be coated of their sticky fragrance! My job once 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 accomplished, the jars could be organized within the pantry like glistening gems all winter lengthy.

Stone fruit akin 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 once I visited her in Seattle. One among my favorites was canned tomatoes! We might can the largest, juiciest, ripest crimson 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 by means of the generations all through our historical past, was a solution to protect produce to final by means of the winter when contemporary produce was much less out there. People realized to protect meals by means of drying, salting—and ultimately canning—in order that they may survive through the chilly months. Vegetables and fruit have important vitamins that we’d like in an effort to survive—nutritional vitamins, minerals, and even phytochemicals—so it was essential to make sure that a gentle provide of nutritious meals have been out there. Canning mature, ripe produce means you lock on these vitamins. It’s way more sustainable to depend on canned produce—greens like tomatoes, inexperienced beans, and corn and fruits like peaches, applesauce, and pears—than it’s to buy contemporary produce out of season which has been shipped lengthy distances to get to your market. Plus, you’ll be able to 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.

Attempt fermented meals for canning too!

You may be taught extra about dwelling canning your individual produce with this dwelling canning information from the USDA, which has every part it’s worthwhile to find out about getting began! And don’t neglect to strive your hand at pickling, which is one other type of preservation and canning which might 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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