If I Can, You Can... a Primer

I have to admit, the new trends toward frugality both interests and amuses me at times. I am all for it, but watching people who never cared about such things giving it a try can be... well, sort of entertaining. I get that we all need to watch the pennies these days, and I read everything I can get my hands on that offers advice on stretching the dollar, but some of it is a bit odd.

I've read about people trying home canning for the first time in their lives. Neat. I started canning three decades ago when my husband was down to his last jar of watermelon pickles. His late mother was a whiz in the kitchen, and the idea that he would never taste them again struck me as too sad. I surprised him with a promise of watermelon pickles... and discovered I was a stranger in a strange land. Who knew you used the RIND? Several blistered thumbs later (you have to soak and peel it in prep) I produced the promised product, but I learned a few things.

1. Never can something you can buy cheaper at the same quality.
2. Canning jars and rings are NOT cheap.
3. Most canning happens in the dead of summer... not suggested in a house with no AC.
4. Start small... so if you blow a batch, you haven't committed too much to the product.
5. Murphy's Law of Canning... If it comes out amazing, you only made two jars. If it's so-so, you have CASES of it.
6. READ the recipe over several times before you start. Make sure you have the equipment, and understand the language. Don't skip steps, and don't ignore things like "head space."

If you haven't really cooked in ages, or loathe it... don't try canning.

If you are not growing things in your garden, make sure you have a good local source of produce. (That's spelled F-A-R-M.) The local supermarket is not suggested. If you let the roadside people know you are canning, they will often cut you a break on produce, depending on the quantity you buy.

You've heard the expression "know your onions"? Well, know your produce. And know how ripe it needs to be for a good product. Over-ripe may not work the same way. Make sure you know the difference between "acid" and "base" produce. Most acid foods (such as tomato products—sauce, salsa, etc.) can be produced using "boiling water baths." But the non-acid foods may require a pressure cooker.

Last time I checked, a case of Mason Jars ran over 12 dollars. That means your first batches of food will cost a dollar a jar... before you put anything in them. The jars can be re-used, as can be the rings, but the lids cannot. So do a cost analysis before you jump in. There are a ton of online sites to offer information, recipes, all sorts of goodies I wish I had years ago. So before you start, make sure you understand the basics.

And if this all works for you, my last tip. If you come with something brilliant... NEVER give the recipe. It will drive your friends nuts. Good luck!