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Preserving food -- 3 ways to make summer's bounty last
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By canning, freezing and drying, you can enjoy summer's best fruits and vegetables all winter long.
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By Tammy Sutherland
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Long summer days leave you with extra time to enjoy summer produce at its peak. But why not preserve fruits and vegetables so you can carry a little bit of warmth into the darkest days of winter? Canning, freezing and drying allow you to do just that.
Anita Stewart, author of Anita Stewart's Canada (Harper Collins, 2008) is not only an avid preserver and a passionate promoter of Canadian food, she's also a mother of four sons. "I had to preserve the harvest and learn how to use it out of pure economic necessity," she explains. She shares her preserving experiences along with a few tips and tricks.
When preserving food, remember to start with the highest quality produce at its peak when it's ripe and doesn't have any bruises.
1. Canning
Imagine opening your pantry door on a blustery winter afternoon and pulling out a jar of juicy local plums. Now imagine a whole array of canned summer goods lining your shelves. It's possible! "You can pretty much can anything from apples in sauce to stewed rhubarb to fresh beans," says Stewart. "I've always done tomatoes and, quite often, pears and peaches."
Canning is the simple method of applying heat to food that's packed in a closed glass jar. This interrupts the normal decaying process, allowing you to keep the food much longer than you regularly could. By using proper jars and letting them cool sufficiently, the lids form a strong vacuum seal.
Of course, it's important to follow accurate instructions. Stewart trusts the Bernardin website (Homecanning.com) for up-to-date information, but also relies on her instincts in certain situations. "I believe in using new lids every season." She also recommends using a thick-bottomed kettle to avoid scorching and having a "good, long wood spoon" on hand.
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