From reducing waste and saving money to preserving seasonal produce, there are many reasons why traditional canning is making a comeback.
Canning, whether it’s making fruit jam or pickling vegetables, gives me a lot of satisfaction. The more I do, the easier and more efficient it gets. Recently, my grandmother lamented that canning is a dying art, but I disagreed and told her that I think more people are starting to see the value in processing seasonal produce to enjoy all year round. Here are some of the reasons why I think a growing number of people are incorporating canning into their summer routines.
1. Canning is almost zero-waste
You can reuse the same glass jars and screw lids year after year. The only new item needed is snap-lids, since you must have a fresh, new seal in order to keep the food properly preserved.
2. Canning is a way to preserve the freshest local produce
Fruits and vegetables are always best when eaten in their proper season, and canning enables you to keep that wonderful taste of early summer strawberries and late summer peaches to enjoy in the middle of winter. Nothing at the supermarket can compare.
3. Canning at home allows you to keep additives out of your food
When you can at home, you know exactly what’s going into those jars. Most recipes require minimal ingredients – just fruit, sugar, and lemon for jams, and vinegar, salt, and spices for pickles. You won’t need to worry about extra sodium or unrecognizable ingredients or BPA in store-bought cans.
4. Canning teaches kids about where their food comes from
Many kids think that food just comes from the supermarket. Explain to them how the seasons work, and how certain foods grow and ripen naturally at particular times of the year. Take them to pick fruit, which is a fun family activity.