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The equinox is still five days away, but fall seems to have already made itself at home. I’m not mad about it. I’d take a cool, crisp autumn day over a suffocatingly hot summer afternoon anytime. My pantry’s feeling pretty good about the cooler temps as well.
This is my third time doing any kind of canning in earnest and I’m starting to feel slightly less concerned about poisoning friends, family or myself with ill-processed goodies. The best advice I’ve gotten as a newbie is to use recipes from reputable sources — canning suppliers Bernardin and Ball have tons of lab-tested recipes — and to not stray from the directions. The National Center for Home Food Preservation is another great resource for canning techniques.
An old school water bath canner used to heat and process filled jars. (Eva Wasney / Winnipeg Free Press)
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At the beginning of the season, I had high hopes for my vegetable garden. I was going to grow a record number of tomatoes, my cucumbers were going to thrive and I was going to have more hot peppers than I knew what to do with.
My dreams of preserving homegrown pickles and jars of salsa were quickly dashed by one garden plague after another. Aphids, bunnies, powdery mildew, blossom-end rot — you name it, my garden suffered from it. The herbs have flourished, but I planted six jalapeño plants and, to date, have only harvested two very small peppers. The rabbits ate every strawberry as soon as they flushed.
In speaking with other gardeners, I know I’m not alone. The heat and lack of rain seems to have thrown a wrench in everyone’s plans for a bountiful harvest.
So instead, I’ve been working my way through a bounty of apples picked from a friend’s backyard tree. One bucket of fruit has so far been successfully transformed into seven jars of chutney, five jars of jam and three big ol’ jars of applesauce.
This year’s apple harvest was turned into jam, chutney and applesauce. (Eva Wasney / Winnipeg Free Press)
I may not be able to live off apple jam, but there’s a primal satisfaction that comes with squirrelling away foodstuffs for the winter. Last year, I did a story on the popularity of canning during the pandemic. I spoke with first-time and longtime canners who took up the centuries-old process for equal parts enjoyment and self-reliance.
“It’s relaxing, it’s rewarding, there’s money to be saved (and) the food you make is way better than anything you could buy,” said Vicky Devillez, who moderates the “What to do with what you grew, in Manitoba” Facebook page, a great little local online community.
A combination apple peeler and corer is perhaps the most satisfying kitchen utensil in existence. (Eva Wasney / Winnipeg Free Press)
I can relate, Vicky. I bought an apple peeler/corer last year after test-driving one at my sister-in-law’s house and I think it’s my favourite kitchen utensil to date. I could (and did) spend hours spinning apples through the squeaky little device. Between prepping the ingredients, sterilizing the jars and boiling the filled cans, the whole process is quite meditative — and if you’re using an old water bath canner, like yours truly, there’s the added benefit of a steamy kitchen. It’s almost spa-like. Almost.
Have you been doing any canning this year? Let me know how it’s going!
Before I sign off, I want to give you the inside scoop on a very exciting event we’re hosting next month. The Free Press has teamed up with Chef Matty Neufeld of Prairie Kitchen Catering to throw an intimate in-person dinner featuring an entirely made-in-Manitoba menu. The Free Press Fall Supper takes place on Sunday, Oct. 17 at Whitetail Meadow. Tickets go on sale soon and we’ll have a lot more to say about the event in the coming weeks. Keep your eyes peeled on our Eventbrite page for details.
— Eva
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