To a lot of people, canning dill pickles or strawberry jam is just a fun way to preserve some of the freshness of summer. And it’s that to me, too, but it’s also so much more. Canning is a connection back to my roots (see what I did there?).
I remember my hair being hot to the touch after spending a whole day out in the garden picking Roma tomatoes to put up. I remember pretending to hate the smell of dill pickles being canned in the middle of August, but really loving it. I remember getting lulled into afternoon naps thanks to the rhythmic click, click, click of the pressure canner working away on quarts of green beans.
Canning is a huge part of my Midwestern culture, and I am proud to carry on the tradition of putting up food. Not only is it delicious, healthy, and economical, but it also just feels right.