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Preserving is one of the greatest joys of life. But, before we can say whether canning or fresh is best, we must research very carefully which method provides the most nutrients for our family members and friends. Most importantly, as the "keeper of the keys", we must see ourselves as being trusted with providing the cells in the bodies of those we love with the upmost nutrients and not just feeding hungry stomachs. Only when we understand that we are responsible for their health, can we do our best work. Unfortunately, our education system does not take seriously our health. If it did, there would be mandatory education classes by trained nutritionists from the time our children enter school. We know so much about so many things in this age, but so little about the biochemistry of our body. Few folks ever even graduate from college with any hours in nutrition or biochemistry.
Since I was born before World War II began and stood in many lines to buy rationed items, I know how important putting away food is. Many meals of my early childhood consisted of the chow chow I helped my mother put away and a serving of beans. But we survived and I knew people who would rather eat that meal with our family than a meal with all the trimmings. I used those lessons she taught me to get through the hard times in the 70's and I continue to use them now. Growing our own food and preserving it will always be important because of economics and health. But the pleasure of doing it is beyond what words can express. I still make all of my food from scratch and bake my own bread with whole grains as I did when I was a full time employee and raising 4 children. We can find the time, but we have to decide how important the health of our family is.
My freezer is filled with over 100 jars of berry jam, many jars of peach, plum and fig jam, over 40 jars of pesto and many sacks of blueberries, and other fruit. I use the freezer method of making my jam with the Ball powder because it enables me to have the jam in the freezer within 35 minutes of picking the fruit and uses considerably less sugar than the other methods. The taste is equisite and tastes like the fruit I picked. It does not require any equipment other than a knife, potato masher and small canning jars. It is good for three weeks after a jar is opened from the freezer. For some of the bagged fruit only a little Fruit Fresh sprinkled on is all that it needs. I do some canning, but only when it provides the most nutrients.
If anyone wishes to understand the wonderful connection between science, nutrition and art in the kitchen, I recommend an older, but still excellent book - Laurel's Kitchen. Also, a book that brings new light on our very expensive way of feeding the nation and world is Omnivore's Dilemma. If we really care about the environment, we must try to eat more simply and share our harvest.

posted 4 years, 8 months ago
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