Last Saturday I was privileged to have a home canning class with Claudia Kuhns in Denver. I had watched my Grandmas putting up their fruits and veggies as a kid, but I never remembered the technicalities – I did, however, remember the art.
I’m the sort of person who needs to see and hear and feel this kind of thing in order to get it. I need to get the technicality of it. And further, I need to understand ALL aspects: the worship of the plant, the brilliance of saving it, and definitely the technique and the engineering involved. And finally, last but not least, I need to experience the gastronomy of it: the science of appreciating the plant and the palette. Let me see if I can share my canning album with you here. Otherwise, please find it on my Facebook page called ‘City Farmer’ and become a fan if you will http://www.facebook.com/editphoto.php?aid=140778&id=139796795040#/album.php?aid=140790&id=139796795040&ref=nf
And let me say more about home canning and your options: You don’t need to have grown the veggies and fruits yourself. Don’t be hesitant in the least about buying fresh, local organic food to can and preserve. We all need to support our local farms who work so hard to offer us fresh, organic foods. Be a purveyer! And furthermore, don’t you want to have fresh, organic foods that you’ve canned (with love) to feed to your family in the winter?
Claudia’s and Irena’s Pickled Beet Brine
1 qt organic apple cider vinegar
1 qt + 1 cup water
1cup + 1/2 cup evaporated cane juice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 teaspoon salt
Mix and modify to your taste. This would also be quite tasty with canned sweet potatoes and others. Experiment for more delight!