Breaking News Bar
updated: 8/26/2013 2:19 PM

Stir it up: Yes, you can can

hello
Success - Article sent! close
  • Just a few fresh chili peppers, a bit of onion and some chopped dried apricots make a tasty, jewel-like condiment for cheese or grilled meat or fish.

      Just a few fresh chili peppers, a bit of onion and some chopped dried apricots make a tasty, jewel-like condiment for cheese or grilled meat or fish.
    Colin Erricson/robertrose.ca.

 
By Marialisa Calta

It may have started around the time of the last recession. It may be an outgrowth of the "locavore" food movement. It might be concerns about food additives and preservatives.

There are many contributing factors to the resurgence of interest in home canning, says Steve Hungsberg, a spokesman for Jarden Home Brands, makers of Ball canning jars. That interest has spurred a 31 percent increase in jar sales in the last year alone.

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

Hungsberg and his colleagues are so gung-ho, in fact, they declared Aug. 17 as National Can-It-Forward Day and encouraged people all over the country to "put by" or "put up" some of summer's harvest. If you happen to have been in New York City on that day, you'd have seen them celebrating -- and canning -- at the outdoor market at Union Square.

The folks at Ball make it as easy as possible to can food. Their "Blue Book" is a bible for the food-preservation set and is still an affordable $6.49 (plus shipping) from freshpreserving.com or (855) 813-9352. Want more? The National Center for Home Food Preservation, an arm of the USDA, has posted its guidelines on the University of Georgia website: nchfp.uga.edu. If your excuse has always been that you didn't know how to find out how to can, you're out of excuses now.

Space limitations make it impossible to address all of the preparations and methods for canning; if you wish to use the recipe here, it is imperative that you research canning guidelines on your own. But rest assured that it's really quite simple, not terribly expensive and gives great results. Plus, a little time spent canning surplus from your garden or from a local farm stand will reward you with good eating for months to come. You will also have a stash of gifts to dole out during winter holidays or take as hostess presents!

Start with something simple, like the Habanero Gold pepper-jelly recipe below, from the "Ball Complete Book of Home Preserving." It's spectacular when served over a block of cream cheese or a wedge of brie, and makes a fiery complement to grilled meats and fish. It's also quite beautiful.

Can it forward!

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here