SURVEY: What Will You Be Canning This Year?

Now that July has come around, it’s time to take out those mason jars and savor what’s left of strawberry season.

Back in April, we asked you how you plan to hold on to this season’s bounty throughout the year with our survey, “What Will You Be Canning This Year?” Now that July has come around, it’s time to take out those mason jars and savor what’s left of strawberry season.

Find the results of our survey and some of our favorite responses below.

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Shephali Patel: Carrots + mustard seeds + lemon juice + salt = MAGIC

Sara: Don’t add too much sugar at once—the flavors tend to develop as they stay in the can!

Samantha Cross: add a few jalapeños (or any spicy pepper from your garden!) to your homemade dill pickles…. it adds amazing flavor and gives you something to do with all of those end of season peppers you are not sure what to do with!

Jason Steinberg: use curry powder during sealed storage. this will not only require less salt but will give it a nice added touch to spice up sandwiches and—my favorite—chicken salad!

Raina Kennedy: If you have roommates, be sure to put a big “DO NOT THROW AWAY OR EAT” sign on all those Mason jars full of stuff you’ve got fermenting in the cabinets…

Featured Photo credit: Flickr/Shreveport-Bossier Convention and Tourist Bureau

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When Marissa was a little girl, she threw her bottle and pacifier down the stairs and begged for "real food." More than two decades later, her passion for real food has grown into a part of her everyday life. Marissa graduated in May 2014 with a Masters in Food Studies from NYU, where she focused her research on food politics and food culture. She has taught children’s nutrition, gardening and cooking classes for the past four years, and she will spend the next academic year as a FoodCorps service member in Guilford County, North Carolina.