Bags of sugar, ginger knobs and red skinned garlic clutter my counter next to an army of clean jars and lids. Fruit is chopped, and stirred with a wooden spoon as everything simmers and the kitchen fills with a spicy aroma. The first canning session of the year is like learning how to drive on ice; it’s a little tricky at first, but once I remember how to do it, I don’t want to stop. It is one of the few times that I follow a recipe for the correct proportions of ingredients, and timing for the cooking process.
The joys of food preservation are most appreciated in the middle of winter, yet I take pride year round in simply admiring the jars that adorn my pantry shelf. A flavorful chutney or pickle heightens a winter menu with a sweet and sour burst, while a zesty salsa from a late summer explosion of tomatoes and chiles transports me back into the garden.
If you aren’t already a dedicated canner, it is well worth learning. Find beautiful jars and design a unique label. But don’t get too attached…they make wonderful gifts from the garden.
Recipes for ginger peach chutney, pepper jelly, maple tomato salsa and other spicy and savory condiments can be found in my book, The Complete Kitchen Garden.
