It's definitely a full canning season again. This is really something that I enjoy doing for a myriad of reasons. First and foremost, I like to ensure the quality of the food that I'm eating. In that vein, canning my own products ensures no additives or preservatives. Secondarily, canning and creating in the kitchen makes me feel close to my deceased mother. The time I spend in the kitchen, reading her recipes, adjusting them or following them exactly, makes me feel like she is right there with me, chatting and laughing, just like we did when she was alive. So for many reasons; memories, food quality and long term food storage, this is a hobby / talent that I enjoy.
This recipe has fresh pineapple, lemon juice and a honey syrup. I try to stay away from refined sugar as much as possible. For this canning project, I purchased some local blueberry honey. The taste with pineapple is naturally sweet. Holly and I both look forward to having this fresh fruit in the long winter months when fresh fruit is scare, and we don't want to pay a fortune for it to be shipped off season.
1 comment:
Is it too soon to try it? I wish we had a bigger pantry where we could see everything...I basically forget what we have which is why I have still yet to try the pickles...
Post a Comment