You know you have a good peach when you bite into it and wish you were outside so that you didn’t have to worry about the juice running down your arm.
It’s hard to believe that there can be this much WOW in a little ball of fruit. If only I could have a little taste of this all year round. Fresh in season peaches (or any fruit for that matter) can’t be beat, but canned ones, especially in the winter are a pretty special thing as well. What a bonus to have more tasty, nutritious options for Vegetables and Fruit in the winter.
Plus, sometimes store bought canned peaches are too sweet for me so I like the idea of canning my own.
This way I can have the best of both worlds: a naturally sweet taste without a lot of added sugar.
How cool would it be to share some home canned peaches with friends in the middle of winter?
Maybe it isn’t for everyone, but I am pretty giddy when someone shares any home canning with me.
Not being a regular canner myself, I recently started to wonder, is it as complicated as I’ve made myself believe? My mom and grandma both used to can, but I have never done more than haul jars for them. Can I “can”?
As a dietitian, thoughts of food safety start to swirl in my head. What about botulism? What about spoilage? What about mould? Is it worth the effort? I figured some research needed to be done if I was going to be able to pull this off. Lucky for me, I found Canada’s own, Bernardin website and the National Centre for Home Preservation website.
These resources break down all things canning from basic to advanced, low acid vs. high acid foods, canning without sugar or salt, boiling vs. pressure canning, altitude adjustments (I have to be honest, I didn’t see that one coming). It’s all there. The bottom line: You don’t need a lot of money to can, but you need some basic supplies, planning and time to do it. It can be done safely (no pun intended…well, maybe a little).
Preserving food really can be a source of pride. It can also be a great teaching opportunity connecting kids and adults alike, with the foods they eat, food science, and food safety. I’m stoked to try capturing the taste of summer!
I could use some tips and inspiration from our readers.
What are your canning/preserving stories?