Canning is becoming a lost art. Many folks say there's just no time for it. Some seem to think there isn't even time to shop for fresh fruits and vegetables.
But there is nothing more satisfying than seeing a row of colorful, home-canned jars on your shelf or serving your friends homemade soup or pear honey during the fall and winter months.
Preserving your own food brings peace of mind. It was en vogue during the Great Depression, the war years of the 1930s and 1940s and the back-to-the-land movement of the 1970s. But as women joined the work force, there was less time to grow vegetables and prepare food. Canning was placed on the back burner.
Now there is a movement to eat healthier and enjoy fresh produce. People want to know where their food comes from. Canning is becoming trendy once again.
"Saving the Seasons" by Mary Clemens Mayer and Susanna Meyer is a great resource for how-to canning, freezing and drying. Here are some advantages and disadvantages to consider before you begin.
Canning preserves food by sealing it airtight in glass jars. The heating process that causes the jar to seal kills bacteria, molds and enzymes that spoil food; the airtight seal keeps them out.
Freezing preserves foods by slowing down the enzyme activity, growth of microorganisms and the oxidation that cause them to spoil.
Drying or dehydrating preserves food by removing 85 to 95 percent of their moisture. This stops the growth of bacteria and other microorganisms that cause foods to spoil.
Makes: About 2 pint jars
2 firm, ripe pears 2 apples 1 small to medium onion 1 cup golden raisins 1/2 cup apple cider or white vinegar 1/2 cup sugar 1 tablespoon finely chopped or grated fresh ginger root 1 teaspoon mustard seeds 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper (optional)
Peel, core and cube pears and apples. Peel and chop onion. In sauce pan, combine fruit and onion with remaining ingredients. Bring to a simmer, stirring gently. Cover and simmer at least 1 hour, stirring occasionally, until raisins are plump and mixture has begun to thicken.
When chutney is desired color and thickness, ladle hot mixture into jars, leaving 1/2 inch head space. Tighten lids and process 10 minutes in boiling water bath.
Makes: 4 pints
4 quarts chopped, peeled cored tomatoes 2 cups chopped celery 2 cups chopped onions 1 1/2 cups chopped sweet peppers 2 hot red peppers, finely chopped 1 teaspoon peppercorns 1 cup brown sugar 2 cloves garlic, minced 1 tablespoon dry mustard 1 tablespoon paprika 1 tablespoon salt 2 tablespoons Worcestershire sauce 1/8 teaspoon cayenne pepper 1 cup vinegar
Wear rubber gloves to core and chop hot peppers. Combine chopped tomatoes, celery, onions and peppers in large cooking pot. Cook until vegetables are soft. Puree in food processor or food mill. Simmer puree until reduced by half. Tie peppercorns in gauze bag and add with rest of ingredients to tomato sauce. Simmer until sauce is thick, stirring frequently. Remove bag of peppercorns. Ladle hot sauce into jars, leaving 1/4 inch head space. Tighten lids and process 20 minutes in boiling water bath.