Puttin’ Up

Canning serves a few purposes for me.

1. I love cooking. I read cookbooks like a lonely woman reading romance novels. I’m a self-proclaimed “foodie”. Jams, chutneys, sauces, pickles and other can-able recipes are super easy and I can geek out on the endless flavor combinations.

2. I like participating in an age-old, frugal and industrious tradition. I feel like, in some way, I’m honoring and connecting with the women who lived in this house before me. I’m pretty sure they canned too.

3. I’m preparing for the Zombie Apocalypse.

Just kidding.

Well, maybe….

I do think it’s smart and necessary to be prepared. Because shit does hit the fan. I’m not a big believer in a sudden fiery apocalyptic end of the world. But, I do believe in natural and unnatural disasters. And I do see how fragile, susceptible and inter-connected we all are. (Hell, I live in a flood plain!) A blizzard could knock out power.  Drought could knock out crops. Earthquakes could knock out Los Angeles and the major roads that bring food to our grocery stores. And whether or not global warming is due to human activity- I don’t really give a flying fig- it’s getting warmer and things are a changin’. As humans, we have to adapt. And adapting is easier when you are prepared.

I also believe the farther we are away from the source of things in our lives- the source of our food, the source of our water, the source of everything we have and use to live life, the more dependent and vulnerable we are. Especially when it comes to food- the more we know how food is grown, harvested and ways in which we can preserve it, the more self-relient we truly are. Come hell or high water (the latter is quite possible), my aim is to be prepared.

I readily admit, most of what I have canned so far is rather unnecessary- 15 jars of blueberry basil jam won’t save my family when we are in a bad spot- I’ve been just taking what I can get from the farmer’s market and preserving it mainly so I can simply learn how to can.

Here are a few of my canning projects as of late:

Rhubarb Chutney, Pickled Watermelon Rind and Blueberry Basil Jam

Standard Pickles.

So, yes, learning to can and canning is a way for me to prepare, like those kooky doomsday preppers. I’m puttin’ up for when shit hits the fan.

Or, perhaps more importantly, when I want a freakin’ peach in the middle of February.