Excerpted from Cold Cereal & Toast
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There’s something special about food in a Mason jar, though I can’t quite put my finger on it.  Perhaps it’s the persona it exudes: homemade, distinct, unique; or maybe it’s the belief that a fair amount of care and effort linger just beneath the lid.

Canning foods adds a layer of depth to eating seasonally by “saving the seasons” — fresh, bright blueberries in the midst of a harsh, cold winter is a particularly pleasant prospect, especially when coupled with the personal fulfillment of having created the product yourself.  I’ve been reading about how to can foods at home, wrapping my brain around the necessary steps to, quite frankly, avoid poisoning myself and fellow tasters.  Canning is a bit scientific and methodical, requiring certain supplies to execute a heat-activated process to kill microorganisms and inactivate enzymes that cause food to spoil.  Jars must be vacuum-sealed to prevent air from entering and re-contaminating the food.

These days, the concern over food safety intensifies as recalls continue to bombard the news.  Additionally, there’s some very controversial legislation in Congress right now threatening small farm livelihood and direct-to-consumer venues such as farmers’ markets and road side stands (gasp!).  Since the very foundation of canning is built around preventing food contamination and spoilage, the process seems more intimidating than ever with this heightened food safety awareness; though numerous resources abound to help make the process a bit less daunting.

My CSA share provided two giant cucumbers this week.  While my sister-in-law, V, made a cucumber, feta and tomato salad with one of the cukes, the long, slinky thing tempted my interest and appreciation for all things in jars.

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