Tara Reeves

As the crisp air of September settles in and harvest season hits its peak, there’s a special satisfaction in gathering the fruits of the season’s labour. This time of year is a reminder of a valuable tradition: preserving food. It’s a practice that connects us to our past, provides future security, and lets us enjoy the taste of summer all year long.

My own family’s tradition of canning goes back generations. I remember visiting my grandparents’ “cold room,” a place filled with dusty jars and the history of past harvests. Seeing that room filled with preserved food taught me the importance of putting food away for later. Today, with rising grocery prices, this age-old tradition is more relevant than ever, offering a way to save money and ensure a steady supply of nutritious food.

While ancient civilizations used methods like drying, salting, and fermentation, the process of sealing food in sterilized jars with heat, known as canning, is a more recent invention, only about 300 years old. Canned foods can last for several years without losing their flavour or nutritional value.

There are two main methods for canning: water bath canning and pressure canning. The method you use depends on the food. High acid foods such as jams, jellies, pickles, and salsas are perfect for the water bath method, which involves submerging sealed jars in boiling water. For low acid foods like meats and vegetables, you must use a pressure canner. This method heats the food under steam pressure, reaching higher temperatures to safely preserve these items.

Proper research is essential to avoid health risks like food poisoning. Always follow tested recipes and instructions to ensure your canned goods are safe to enjoy.

If you are new to food preservation, a great place to start is with “bottling” or making quick pickles. A better place to start might be with freezer jams. The recipe below is a great way to try your hand at food preservation. Happy canning!

Blueberry Orange Freezer Jam

Yield: five 250 ml jars 
Prep time: 30 minutes

Ingredients

4 cups crushed blueberries
2 teaspoons finely grated orange zest
1 1/2 cups granulated sugar
1 pouch Freezer Jam Pectin

Instructions

1. Prepare your jars. Wash five 250 ml mason jars and their lids.
2. Mix the pectin and sugar. In a bowl, combine the granulated sugar and the freezer jam pectin. Stir until they are completely mixed together.
3. Prepare the fruit. Wash your blueberries and crush them. For a smoother, thicker, and more colourful jam, heat the crushed blueberries in a pot until they come to a boil.
4. Combine ingredients. Add the crushed blueberries and orange zest to the pectin and sugar mixture. Stir for about 3 minutes.
5. Fill the jars. Ladle the jam into your clean jars, leaving about a 1 cm space at the top. Wipe the rims of the jars to remove any spills or residue. Apply the lids tightly.
6. Store. You can store the jam in the freezer for up to one year, or in the refrigerator for up to three weeks. For a quick treat, you can serve the jam right away after it has thickened, which takes about 30 minutes.