Pop open a jar of strawberry preserves in the middle of winter and the aroma will transport you back to the warm, sunny days of summer. For me, being able to top my morning toast, oatmeal or yogurt with exquisite homemade preserves is a not-insignificant source of joy. And there’s no better time than now to give canning a try. Whether made for gift-giving or for your own table, homemade pickles and preserves capture more than just the harvest. A sparkling jar of Blueberry Lime Jam recalls special moments spent picking berries with family. Bourbon Peaches and Bourbon Peach Mop Sauce (page 76) are memories of a stop at a roadside farm stand on the drive back from the beach.
In generations past, canning days were long, hot and grueling. The idea of processing mountains of produce or spending a full weekend canning with our busy, modern schedules feels impossible. However, I’ve found that I can very easily incorporate small-batch canning, where I make only 3 or 4 pints at a time, into my schedule. I often prepare my produce one day, then cook and process it the next so that the tasks are broken up into very manageable increments of 30 minutes to an hour. The rewards reaped from these minor investments are endless. Everything you need to know is in these pages, so get canning!
