On Canning and Time Travel

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:

From left to right: green zebra tomatoes, whole and crushed; Quebecois-style fruit ketchup with yellow/orange tomatoes; fruit ketchup with red tomatoes and habanero; fruit ketchup with red tomatoes; spaghetti sauce from red zebras; green tomato chutney.

And the big boys: sweet pickles, honey spiced peaches, whole peeled tomatoes, whole peeled San Marzanos, whole peeled yellow/orange tomato mix. The tomatoes were processed with 1 tablespoon of lemon juice and pinch of salt per pint.

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.


About OmnivorousTraveler

Darrin DuFord is a travel writer, mapgazer, and jungle rodent connoisseur. His writing has won numerous awards and has appeared in The San Francisco Chronicle, BBC Travel, Gastronomica, Roads & Kingdoms, Narratively, and Perceptive Travel, among other publications. He is the author of Breakfast for Alligators: Quests, Showdowns and Revelations in the Americas (released in July 2016) and Is There a Hole in the Boat? Tales of Travel in Panama without a Car, silver medalist in the 2007 Lowell Thomas Travel Journalism Awards.
This entry was posted in Canning and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to On Canning and Time Travel

  1. Those are some beautiful canned veggies and fruit! I’m glad we could inspire some color fun for your preserving endeavors. Enjoy them during the winter!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s