There’s something special about food in a Mason jar, though I can’t quite put my finger on it. Perhaps it’s the persona it exudes: homemade, distinct, unique; or maybe it’s the belief that a fair amount of care and effort linger just beneath the lid.
Canning foods adds a layer of depth to eating seasonally by “saving the seasons” — fresh, bright blueberries in the midst of a harsh, cold winter is a particularly pleasant prospect, especially when coupled with the personal fulfillment of having created the product yourself. I’ve been reading about how to can foods at home, wrapping my brain around the necessary steps to, quite frankly, avoid poisoning myself and fellow tasters. Canning is a bit scientific and methodical, requiring certain supplies to execute a heat-activated process to kill microorganisms and inactivate enzymes that cause food to spoil. Jars must be vacuum-sealed to prevent air from entering and re-contaminating the food. Continue reading