can can

I'm sure it sounds silly to most people in this modern age of "I can get that at the megamart," but Banik and I would like to learn to can our own foods. Why? There are a few reasons.

1. It's a way to store food that doesn't require space in the freezer or fridge. This is an issue for foods that we like to make in larger quantities (a big pot of soup). It's also useful for preserving foods fresh from the garden or made immediately after harvest (like the tomato sauce and apple butter taking up room in the freezer).

2. If we canned it, we know exactly what went into it. Well, as much as we ever know exactly what goes into anything we make. But it means no unnatural additives or preservatives, no chemicals that I can't pronounce, and no absurd amounts of salt. Salt is probably the most important thing because although Banik loves it and can apparently have all he wants, I have to eat as little as I can. Our own cooking means that we can each salt to taste.

3. We can have prepared foods around that are actually good for us. We know fast food is bad for us, and we try to make sure that when we eat out it's because we want to instead of because we've had a long day and feel too tired to cook. We could have soup, chili, and more tomato products than even I know what to do with all ready to make dinner. And if we need something to use for a dessert or to top pancakes or waffles? Nevermind your store-bought jellies and fillings; I've got cherries I pitted myself and pear butter that contains nothing but pears.

If it lets us stock our pantry with good ingredients, cook at the drop of a hat, and enjoy home-grown produce all year it seems like a good idea. Both of us are fortunate enough to be from families with lots of foods that are homemade rather than "something-or-other-brand home-style," and we recognize the difference. Our friends seem to appreciate it when they benefit from our hospitality, and with any luck the next generation will, too.