I’ve been hearing from friends around the country that canning supplies–jars, lids and pectin–are selling out of stores.
It’s that time of the year, where we are packing in the last harvest of the fruitful summer. In my group of friends who cook together, we are swapping the last herbs, freezing in bags and, of course, jarring the bounty, hoping to use it in the depths of winter. Those of us who cook and think seasonally are like squirrels now, saving for the colder months.
Canning and freezing also makes so much economic sense–not letting anything go to waste and making sure the fresh tastes of today can be preserved.
I do very little canning now, but when my family
was all at home it was a fall ritual. At the end
of the day, with all the sparkling jars lined up
on the counter, I just stood back and admired.
When the family got home and asked what I did all
day, I just pointed to my day’s work, it was the
most satisfying job in the home.