What can happen in a 45-year-old, 80 square-foot kitchen? At the hands of master canner, Marisa McClellan, magic.
When you admit to acquaintances that you can food, they either are filled with admiration, think you crazy, or a bit of both.
But canning, like many other slightly faded domestic arts, has made a huge comeback, appealing to do-it-yourselfers, end-of-days folks, artisanal foodies, and cooks interested in preserving the glories of summer fruits and vegetables. Nor should we forget the cooks who never ceased canning: Mormons, whose religious beliefs include extensive food storage, or people like my husband’s aunt, who tends an enormous garden and cans the results, thus spending far less at the market.
Yes, high-quality, commerically canned food is readily available, but home-canned fruits, vegetables, pickles, and fish (yes, fish) are far better than anything off a supermarket shelf. There’s the added advantage of knowing exactly what went into your jar—ideally, fresh organic food. Think of this in January as you eat pasta sauce made from organic Roma tomatoes you spent a sweaty August weekend canning, or as you tuck marinated red peppers and goat cheese into a midweek luncheon sandwich.