Lucia, the owner and founder of Lucia’s Restaurant spoke to us about canning and my appreciation and interest in canning grew exponentially. I realized that canning was what once made eating green beans in February possible, what made gifts of jam such a special treat and that the entire canning (and growing) process brings us right back to where we need to be. Making our own food. Not adding corn syrup and preservatives to everything. And most importantly, enjoying local, fresh foods and supporting the farmers that support us.
Learnings from Lucia:
- Canning is all about “preserving local food flavors from farmers who care about the soil and the land”
- It extends the season – salsa in January anyone?
- Allows you to control what is in your food
Now, what to can? I thought it was only right to can something that I picked up at the farmers market so I set out to the Mill City Farmers Market with canning on the brain.
I came home with some fresh veggies, a $2 cucumber & mint springwater (excellent) and a few beets. I know most probably can in bulk but I thought it would be best to practice with a small amount. So I spent Sunday afternoon canning a whole 3 beets. My first canning experience went fairly well, though I’m confident next time will go much smoother – and maybe I’ll even can 10 whole vegetables!
Are you ready to start canning? Want to win a Ball Canning Discovery Kit?
Ways to enter:
- Leave a comment about what you would can with the Canning Discovery Kit
- Leave a comment about a family canning memory for an additional entry
- Tweet about the give-away (including @nutritionisteat) and then leave an additional comment letting me know you did so
- Subscribe to my blog and leave me a message letting me know you did so
I will randomly choose a winner on August 22nd. Good Luck!
Edited to Add: Congratulations Tricia! Please send me your mailing address and I’ll get the kit sent out to you!