When I first started growing produce, my gardens were smaller and so was my ambition. But after a few seasons of bountiful harvests, the type that might involve fifty zucchini, twice as many cucumbers, and too many tomatoes to count, I started thinking about preserving and canning.
First, I read about safety, delving into books that explain what makes a pickle or preserve shelf-stable. Those resources are helpful if you want to line the shelves of your larder to sustain life until the fawns of spring bound out of the forest. I canned corn, tomatoes, cabbage, beans, pickles, and on and on, according to standard practice. When I opened those jars in the depths of winter, though, I just craved the perfect produce of summer.