My experience may be unusual, but when I grew up, I never tasted store-bought jam or tomatoes from a supermarket can. In fact, our pantry just didn’t have many store-bought items. My mom canned everything from tomatoes to green beans to blackberry jam. You name it, she canned it. And we loved it. I especially loved that paraffin wax seal she’d put on everything. It was tough not to touch it with your fingers!
Today techniques have changed but not the reason behind canning and preserving your own produce. In our culture of over-processed and quick food, we want to know where our food comes from. We want to know what we’re eating has the highest nutritional value. We want to know our food doesn’t have unnecessary added chemicals.
Whether you’re new to canning and preserving or a seasoned veteran, you’re sure to find something in this e-edition that fits your needs. Grab some new recipes to expand your repertoire. Learn how to put away pie fillings for yummy desserts throughout the year. Learn how to work with Mother Nature to fill your pantry. Get the secret to the best pickles and more.
Whatever you’re canning this season, I think we can all agree, canning and preserving your own food is worth the effort!
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