I make no secret of my love for cured meats. In fact, after well over a decade of vegetarianism, the lance that cracked my armor was a single piece of salame.
After spending countless hours processing pounds and pounds of peaches and tomatoes, plums and jam, pickles and chutneys… I learned a few things.
Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting, should your preserving project go awry.
Sure, it’s grueling, backbreaking, sweaty work, but one day’s effort pays off with a year’s worth of tomatoes.