I'm a huge fan of New York Times columnist Melissa Clark, but was bummed to read her latest piece, which advocated for making jam for the fridge instead of preserving it even longer. Canning is not simple,she wrote. And even worse: "What would happen if I did it wrong?Would I kill my whole family after one marmalade-slathered breakfast?"
NOOOO! That's just the kind of black eye the Canning Across America crew has been battling the past few years, trying to encourage potential preservationists that it's possible to put 'em up and eat summer fruit in the chill of winter. There's really nothing to it.
Like anything worth doing, it does take practice. It can be hot, time-consuming and make your kitchen a sticky mess, but it's not hard. Especially if you do small batch canning, which doesn't require the big kettle. Just the nifty basket in the Ball Canning Discovery Kit. Follow the directions. You'll be fine!
-- Leslie Kelly
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