There’s something about canning that has an air of nostalgia to it. Perhaps your grandparents were the ones who first introduced you to this idea. Or, your parents perhaps. Neither one of us comes from a family of canners, but we do have interest. It’s the perfect way to preserve seasonal freshness of fruits or vegetables when they are at their peak. Almost anything can be canned–tomatoes, beans, peaches, rinds and seeds. It’s an easy, inexpensive way to have food at the tips of your fingers when their season for availability may be far off. Sometimes, though, you just can to can. Not because you necessarily want summer corn in the dead of winter, but just because you want something to break through the boredom of a slow Saturday afternoon. Unequipped with tongs and mason jars, you can still pull off a means of veggie preservation. You can always find a way around an obstacle.
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