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.
Comment
Comment by HOMEGROWN.org on October 27, 2011 at 2:21pm
Comment by Kristen on October 19, 2011 at 1:36pm
Comment by Caroline Malcolm on October 19, 2011 at 11:36am @Caroline - apple butter was great!
@Kristen - love the site examples! thanks for passing them along.
Comment by Kristen on October 19, 2011 at 10:30am "what New Yorker spends a weekend afternoon canning tomatoes?"
Um... lots? http://www.handjobsforthehome.com and http://www.autumnmakesanddoes.com off the top of my head...
Comment by Caroline Malcolm on October 19, 2011 at 10:19am © 2013 Created by HOMEGROWN.org.
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