Living in a place with seasons does not have to limit your summertime fruit and vegetable haul. If you’re a canner, that is. I recently returned from Quebec, where the hearty Quebecois make the most of their growing season by packing up all that lascivious ripeness into jars of fruit ketchup, jam, confit, and chow-chow to get them through the frosty days of January. I have canning in my blood from both sides of my family, so it was only a matter of time before my wife and I went on a canning spree. Here is a sampling of some of the fruit we put into vacuum-sealed, suspended animation:
Like astronauts waking up on a spaceship sometime in a bizarre future where they do not belong, these fruits — sourced locally from the Union Square farmer’s market and my parents’ garden in Connecticut — will find themselves being eaten during snowstorms in January, a curiously alien environment for Northeastern tomatoes.
Kudos to the Lovely Locavore Ladies for providing an extra piece of encouragement with their recent canning experiences.