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June 22, 2009

Do you can your own vegetables?

CannedVegetables.jpg

 

Susan Reimer is looking for people who are planning to do some canning this summer, and asked me to put out an appeal. She's doing a story for the food section on canning vegetables.

I've done a lot of pickling and preserving in my time, but one thing that never seemed worth the trouble was canning vegetables. My canned vegetables always ended up tasting like, well, canned vegetables. ...

I'd rather eat frozen or out-of-season fresh than buy produce to can.

I would feel different if I had a garden full of too much wonderful produce, but if I can get a basil plant to grow in my yard, I'm lucky.

Anyway, if you're interested in talking to Susan for the story, let her know by e-mailing her directly at susan.reimer@baltsun.com.

(Sun archives)

 

Posted by Elizabeth Large at 12:37 PM | | Comments (6)
        

Comments

Like EL, I don't grow enough vegetables to can. And if I did, I'd probably only can tomatoes.

I do can chicken stock, beef stock, and tomato sauce, but I don't think that's what she's looking for.

Humpf.

Bucky, that's unusually short-winded for you.

Grandmom used to "put up" just about anything she could get her green thumb hands on, not just the amazing bounty she managed to yield from her west Baltimore row house yard.

I was too little to help but it was a heck of an operation.

Oh, sorry, Hal. That wasn't in reference to your comment.

I'm way behind in reading the blog.

I only 'put up' those items that I cannot get year round in fresh or frozen at the market. Which, for me, means sour cherries and that's about it. I used to can tomatoes but honestly it is almost cheaper to buy canned at the market and the quality is fine so why bother with the hassle (and the risk of a forborne illness.)

But I'm with you on canned vegetables. yuk! Overcooked before they even come out of the jar!

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About Elizabeth Large
Elizabeth Large, The Baltimore Sun's restaurant critic, blogs about memorable meals, dining trends, comings and goings on the restaurant scene and more.
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