I’m 74% city girl, 24% Beach Bum, with just a tad of farm girl nudged into each of those characteristics. Prior to about a month ago, I believed that canning was for 100% farm girls and grandmothers. And even if I did attempt this activity, which I’m totally unqualified to complete, I have neither the time, nor room for all the equipment I would need.
However, life being life, I found myself with eight pounds of strawberries and my little voice (the one above my belly button that guides me when I choose to listen), said, “Try canning them.” By adding fresh lemon juice, sugar (I use raw sugar), and about forty- five minutes of my time, to sliced strawberries, I made six jars of delicious preserves.
There is a ton of information on the web by folks educated to teach the how to’s of canning. I particularly like the Youtube.com videos, and am anxious to try vegetables and other types of fruit.
Another benefit is, by adding a clever label or ribbon to your Mason Jar, Voila!, Hostess Gift, for the last minute dinner party you were invited to a week ago, that you forgot about.
There’s machinery out there if you’re very serious or have more money than you know what to do with. If you don’t fall into either one of those categories, I’d wait.
Next time, instead of eating Girl Scout Cookies and Chips for dinner (I’ve heard people do this), have a nutrition packed jar of asparagus or green beans that you canned yourself.