Wednesday, March 30, 2011
Grandma Did It -- So Why Does It Seem So Scary?!?
Home canning is enjoying new popularity these days. Maybe it's the economy. Maybe it's a by-product of the locavore and foodie movements. Maybe it's just some primal need to go back to simpler times. I don't know.
What I do know is that when I hear stories like David Sommerstein's visit to a canning swap in upstate New York, I want to learn how to can!
But I'm scared.
Scared I might invest a lot of money in equipment and only use it once.
Scared I might do something wrong and cause a jar to explode, sending shards of glass flying all over the kitchen.
Scared I might not get the right "pop" from the lid and accidentally kill my family with botulism.
Grandma canned (and without detailed instructions from the
National Center for Home Food Preservation) ... so why does it seem so scary?
Food blogger Cathy Barrow makes it sound so easy in her interview with NPR's Linda Wertheimer. And her recipe for Fig, Lemon And Thyme Confiture sounds divine! Maybe even I could do it?!?
Do you can? What tips do you have for a canning virgin? What's your favorite recipe? Your favorite memory of canning, maybe with your own grandmother? Do share!
(fruit photo credit: GoodNCrazy from Flickr Creative Commons)
Posted by Tanya Ott at 10:23 AM