For many years I confess that I have had one major food fear: canning. Canning seems like an activity worthy of only a chef well experienced in gourmet food or a medical exert well practiced in sterilization techniques. And I can attest that I am, unfortunately, neither one.
Canning, however, is an absolutely wonderful way to preserve local, seasonal produce. There is absolutely nothing that can compare to a juicy strawberry picked at the height of summer or a tangy rhubarb stalk harvested in early spring. These are the gems we wait all year for. That is unless you practice canning. Canning allows you to preserve these seasonal delicacies at the peak of their deliciousness so they can be enjoyed year round! How can anyone resist that? All right, so I decided that it was high time I conquered my irrational fear of canning. And let me tell you, the reward was sweet. Quite literally!