September 2009

Ah, September, when the crops are plentiful, the apples ripen and everything gets sweeter in the sun. The long wet summer meant that some farmers had to bring their grain crops in for hay, so look for your spelt and red fife from farms that didn’t get rained out. Onions and garlic are really coming into season now, and it’s a good time to think about “putting food by”. Sun drying, canning, freezing: there are workshops going on all around the city, and those in the know are posting their jam recipes on blogs devoted to this art form - having some summer to eat when the winter is upon us.

The Globe and Mail included these helpful web links with a recent article on home canning, “We be jamming”:
www.canningacrossamerica.com
www.homecanning.ca