Why I can, jelly, pickle, preserve and dry & how you can can too!

When I tell people about my culinary adventures in canning they seem to wonder why I go to the effort.   Now I realize that the readers of the HVFN site are interested in their food sources and enjoy good comestibles, so I might be "preaching to the choir" - here are my thoughts.   

I CAN.......

To eat locally all year round

To control what I consume and avoid chemicals

To be frugal

To preserve meat from my husband's hunting adventures ( no additives!)

To feel self sufficient

To have variety

To have my own "convenience food"

To take advantage of local bounty and "gluts" at my CSA farm

To make really cool gifts.

To win ribbons at the Ulster County Fair & Rosendale Pickle Fest.

With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.    Whatever your reasons might be - and if you want to learn more about canning and how to take control of what you eat - join me at Canning Classes in New Paltz Sat April 21 & Pine Bush Sat May 12th .   You can call 845 255 9317 for info  and visit us on Facebook Shawangunk Country Canners