The weather is turning from blazing heat to autumn crispness. It’s only natural to linger outdoors when the sun is shining, and retreat inside when our skies turn grey and prepare our minds and bodies for the cooler season.
Have you ever wished you could capture a moment of summertime bliss and bottle it, just to enjoy it on a cold winter’s night? Imagine juicy tomatoes stewed with beans and spices in a big bowl of chili. Or the satisfying pop! when you open a jar of pears or peaches, especially if no fruit will be in season for months to come.
For many of us, home canning is some mysterious process that our grandparents referred to, and we don’t even know how to start. Luckily, the art is not lost. Seedleaf brings generations together to share wisdom and learn skills that sustain our love of garden-fresh produce throughout the year.
While the procedure is important, putting up produce isn’t really about the work. It’s about coming together with old or new friends, everyone pitching in and creating a work of beauty and good taste, which may sit on the shelf for a week or a year.Workshop leader Shannon Baker has a knack for involving everyone, whether it’s kids squeezing lemons for the important acid that will prevent spoilage, or an assembly line peeling and plopping tomatoes into sterilized jars.
When you stock your pantry with jars of your local favorites, whether you’ve grown them, picked them, washed them, or helped a farmer by buying their surplus, you simply extend the joy of the harvest season.
All it takes is a little bit of teamwork in the warmer months to preserve the season’s best. But you don’t have to wait to enjoy your work; immediate satisfaction comes from knowing you haven’t let the food go to waste.
Join us for Yes, We Can! on Thursday, October 18, 6:00-8:00, at Epworth UMC at 1015 N. Limestone. Please RSVP by emailing email@example.com. We will ask for a $5 donation to help us cover costs for this event.