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.