Canning Season Begins

For centuries, people have looked for ways to preserve their food. The first record of canning comes via the battlefield.

Desperate to find a solution, the French government offered a prize to anyone who could find a way to preserve food and make it easy to transport.

More than two hundred years later, canning is still a popular way to preserve food. Whether you refer to it as canning, bottling, preserving or putting up, there are many benefits to storing food for another day.

By canning your food, you’re able to customize the recipes to your taste. A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. That might include adding herbs to vegetables or combining fruits and spices in new ways—such as berry jam with a hint of habanero chili pepper.

Who knows, maybe you’ll come up with a new flavor profile that’s a hit!

For additional information, including safety tips and recipes, visit the National Center for Home Food Preservation website.

A weekly feature for Lumby, Cherryville, and area seniors. For more information about any of the following please contact Lauralee or Jenny at (250) 547-8866 Whitevalley Community Resource Centre Office (250) 547-8866. Funding support provided by Interior Health, the Province of British Columbia (Community Gaming), United Way Southern Interior and United Way Lower Mainland.

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