50 Acts of Green: Day Twenty Two - Canning

Today's topic might sound a little old school to some. Canning. Nowadays there are plenty of companies that can pretty much every type of available food item you could want. Canned veggies, canned fruits, canned meats, canned dairy, even canned bread (which I have seen, but can't try (as of yet, maybe someday someone will make a gluten, dairy, soy free canned bread, weirder things have been done)). However, canning at home is a good science lesson for kids, reuses glass jars, safely keeps food for longer periods of time, and helps reduce large processing of food.

I will say, if you have never canned before at home, follow instructions when you do it the first couple of times. There are instructions in many cook books and plenty of videos online (see this quick one from Tractor Supply). There is a specific process involved when it comes to canning, especially certain kinds of foods, so that they stay safe from bacteria during their shelf lives. Also, it helps to learn canning from someone who has done it before. I learned in seminary from my friend Amy S. We canned beets together. Since then I have canned pepper jelly (KariAnn), applesauce and apple pie filling, brandied pears, pear butter, and normal pears (Amy I.), and even tomato sauce.

In many ways, this is a great way to enjoy the awesomeness of farmer's markets throughout the winter. If you buy a bushel of tomatoes, or too many juicy peaches, you can try canning them to enjoy later on!

One small act of green: glass jars reused and food saved!