I’ve Caught Canning Fever

15 Sep


In case you haven’t noticed canning is in. I don’t know if this is the direct result of the Mason jar craft mania that’s been rioting all over Pinterest or because everything is in season and now is the time to can. In any case it must be contagious because somewhere in the middle of all the insanity of the past few weeks I decided that it was high time that I tried canning. (Also, I’m pretty sure April is at least partly to blame here.)

My quest began, as most great quests do, at the library where I found The Preservation Kitchen by Paul Virant. Of all the canning books I’ve scoped out recently (and there have been a lot) this book is my favorite so far. I love that he gives ingredient lists in grams, ounces, percentages, and regular old cups and spoons. The recipes are pretty enticing, and it doesn’t hurt that the photography is gorgeous.


I was visiting family in Ohio, so I headed to the Countryside Conservancy Farmers Market at Howe Meadow in Cuyahoga Valley National Park. I was thrilled to see that the farmers market has more than doubled in size since I was last there.


I knew I wanted to start with pickling, so I just bought a bunch of whatever was in season and I had a recipe for.

After a few hours in the kitchen with the (much needed) supervision of Amanda I had my first canned goods.


Pickled Candy Onions and Grilled and Pickled Sweet Peppers.

Ironically, because I had to hop on a plane back to California without checking luggage, I couldn’t take them with me. I gave a few cans to Amanda; she’s going to have to tell me how they turned out because I won’t be able to taste them for awhile.

Any sane person would have probably stopped here right?


I am clearly not sane. After I had gotten settled back in Yosemite, I went on a canning bender of epic proportions. Brace yourself.



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