Canning Is Sexy

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I gotta say.

Taking fresh organic vegetables out of the garden in the morning, and by early afternoon seeing them transformed into beautiful jars of food we can eat months from now, is, well…

Super.Hot.

And knowing that they’ll taste ten times better than anything I’m going to find in the supermarket, is well…

Really.Really.Super.Hot.

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All that’s involved is:

  • a little simple chemistry with water, vinegar, sugar & salt.
  • some spices and seeds (like mustard) for taste.

Way back, when I first tried making pickles and other canned goodies, I used to phone my grandma or my mom for advice.

Today, I just have to lean over the counter to the keyboard and Bing!, within seconds I’ve got dozens of detailed, step-by-step instructions on how to make the very best [name your preserve] EVER!

It’s like having an entire old folks home full of grandmas at your disposal – even better since almost all come with reviews by people who’ve tried them.

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The other thing is, this canning stuff doesn’t have to take over your life. You can easily put up just a few jars without turning your life (and your kitchen) into a cannery. Crank up the tunes, turn the burner up high, and go for it.

Today, for instance, I did 4 jars pickled beets, and 1 of picked jalapeno peppers.

Now that’s sexy.

Ok, maybe my excitement has a tiny bit to do with the fact that I’m still recovering from septicemia.

But still. I haven’t been this excited since EB showed me her…

Well, never mind.

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(cross posted to VanGoGreen)

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