Cross-posted from Local Me.
No local food journey would be complete without preserving the harvest. Freezing, drying, pickling, and...canning. I grew up with dusty glass jars shelved like aged books below the basement steps, each lid personally labeled by my mom or an aunt.
I recently ordered canning equipment through Amazon.com and set aside time on a Saturday to can crushed tomatoes, pasta sauce, and apple butter.
First step: Pick up 25 pounds of tomatoes from the Union Square Greenmarket.
Second step: Score, peel, and cook tomatoes for a really, really long time.
Third step: Sterilize jars, fill with sauce, seal, immerse in canning bath, and boil until processed.
Final step: Cool jars and store for up to a year.
The process was somewhat tedious and surprisingly enjoyable. I mean, what New Yorker spends a weekend afternoon canning tomatoes? My small supply would never fill the shelves below the basement steps, but I do grin whenever I open my Manhattan kitchen cupboard and see a handful of jars filled with tomato goodness.