Canadian canning sales have increased by over 88% and why not? With more people growing their own food, it seems logical. But even if you don't grow your own, you can still can with items from the local farmer's markets or even the grocery store! I wouldn't call it a trend, but a resurgence of appreciation for delicious, homemade goodness. An excerpt from the above article:If you've never canned before (like me) you can get the basics at this website (click here). My sister, who has also never canned, is inspired. Our grandmothers used to can but sadly we no longer have them around to teach us. If you want to see Sarah canning, send a comment and encourage her! We will post pictures (and maybe video) if we can get her going."It's not just a grandma thing anymore," says home economist Jennifer MacKenzie, the Toronto-based author of The Complete Book of Pickling.
"People are much more conscientious now about what they're eating: Where it came from, what the ingredients are, and what it's doing for their body."
According to Michael Levenston of City Farmer, which styles itself as Canada's "office of urban agriculture," the canning comeback is tied to a do-it-yourself food movement that has seen vegetable gardens sprout up everywhere from "the White House to Buckingham Palace to the [Vancouver] mayor's front lawn."
Among those growing their own greens is Robert Lanham, the bestselling author of three books on popular culture.
"The ritual itself seems cleansing and somehow more honest than obsessing over the latest foodie trends in Bon Appetit or Gourmet," says Lanham.
Heather, though, is an avid canner. She even has her homemade salsa recipe available for you near our canning supplies at the store.
Today I was inspired to pick up the Lloydminster Malanka Dancers Ukrainian Cookbook at Sobey's (it had some neat Ukrainian recipes that I don't have copies of) and it included a recipe for soup. A great way to use your homegrown tomatoes, and also a canning recipe! If you have any recipes you want to share, post them in our comments section! Send us some pictures, too, and we will post them as part of our canning series.
I have never tried this soup but it sounds delicious. Enjoy!
Spiced Tomato Soup
16 cups tomatoes, peeled and cored
3 1/2 cups onions
2 1/2 cups celery
2 cups red pepper
1 cup carrots
7 bay leaves
1 TB cloves
1 clove garlic
1 cup packed brown sugar
Salt and Pepper
Chop up veggies and put in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are soft. Discard bay leaves. Puree soup in small batches and return to saucepan. Add sugar, salt and pepper, to taste. Heat soup to a boil and place into 500 ml jars. Boil for 25 minutes in canner.
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