Dark, earthy, cool and full of the fruits of much labour, is how I remember the root cellar of my childhood home.
This outdoor room, both scary and wonderful, had wooden boxes filled with soil-covered spuds, carrots and onions stacked in the corners and flower-papered shelves lined with glass jars housing fruits and vegetables all preserved by the hands of my dear grandmother.
Each meal prepared throughout the winter gave a gentle nod to the bounty of summer as green beans appeared alongside roast beef and peaches or cherries topped a bowl of vanilla ice cream.
I felt fortunate to experience a way of life on the prairies that, with the birth of grocery superstores, became a way of the past. My generation in the '60s and '70s was the tail end of the homesteader way of life, as we became consumers of the Jolly Green Giant produce and spaghetti-out-of-a-can convenience.
Most gratefully, I return to the practices of canning and preserving the beautiful fresh foods grown locally here in B.C. It is a superb way of keeping us connected to the foods of the season as well as helping us plan the next couple of season's meals.
The old pocket book will be relieved as well because this kind of planning will save dollars spent in the long run.
There is also something really special about going through the process of preserving your foods that is otherwise missed with store bought goods.
You will be connected to the changing of seasons which is good for the soul, and as you step closer to the cooler breezes of autumn and the deep chill of winter, every bit of food prepared by you and brought to the table will represent a labour of love.
The work of canning and drying foods offers up the occasion to have a heart of deep thankfulness during the work and later when each bit of nourishment graces your table.
Sure you can and should be grateful for store bought food; however, there is something really soulful about serving up your hand-prepped fare.
The idea of preserving food may seem like a step out of this modern time you are living in and really should be left for granola loving homesteaders.
Well now, I challenge you as we become a nation with sky rocketing rates of diabetes, obesity and mental disorders - perhaps we need to fight to stay connected to our food source.
Fight to know every ingredient is wholesome and meant to be utilized by our bodies, which are a gift not to be forsaken. Preserving your own food is one way to honour this campaign, and with a few dollars spent now to set up your canning supplies you will be set for years to come.
To do a recipe for canning would be an article unto itself so I recommend googling canning to get great tutorials. Here is a beautiful recipe for chutney that goes great with meats like pork chops, cold meats, cheeses and grilled cheese sandwiches.
I guarantee you will be looking for reasons to use it.
Peach and Raisin Chutney
Ingredients
8cupssliced peeledpeaches
2cupspackedbrown sugar
2cupschoppedonions
2cupsraisins
2cupscider vinegar
1/2cupdiced sweetred pepper
2tspmustard seeds
1tspsalt
1pinchcayenne pepper
1/2tspturmeric, cinnamon, curry powder, ground cumin and coriander
Preparation
In large heavy non-aluminum pot, combine peaches, sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne; bring to boil. Reduce heat to medium; simmer, stirring often, for one hour or until thickened and toffee-brown in colour.
Remove from heat. Pour into eight one-cup canning jars, leaving half an inch headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.
