Canning Goes Mainstream

Not but two days after I bought a big stack of canning supplies and the New York times runs an article that canning is the new hip thing to do on the heels of the local food movement.


http://www.nytimes.com/2009/05/27/dining/27cann.html


The article also has a good slide show which shows canning step by step and a useful link to The National Center for Home Food Preservation which also has a number of good resources on canning and freezing.

Getting Ready For Canning

After looking all over for pickling salt, I checked the Morton salt web site which listed the only store carrying anywhere near me as Wegmans.

Wegmans is a very nice, upscale grocery store with very good produce and fish as well as many other organic and natural products you might not find in the regular supermarket. In addition to the pickling salt, Wegmans also had Ball canning jars and I picked up two dozen quart jars and a dozen jelly jars and some pectin. Strawberry picking is right around the corner and I also hope to put up a lot of pickles and tomato sauce. I had wanted to do this last year, but hadn’t wanted to pay the shipping charges on the jars so it was good to find it all in one place.

Wegmans also had a display of seeds from Seeds of Change which you don’t often see. I got a packet of snow peas and will figure out where to plant them later.