lid is indicated in the recipe). Then, the filled and sealed jars are processed in a hot water bath for a specified amount of time. When they’re removed from the bath, the lids will pop into place as they cool to complete each jar’s vacuum seal. Food canned this way can be stored on kitchen shelves for up to one year, according to U.S. Department of Agriculture guidelines. Today, with more cooks, gardeners


and food lovers collectively committed to the revival of the lost art of putting by food, the movement is picking up steam. Canvolution aficionados say that almost half of U.S. canners are now younger than 40.


Judith Fertig is a freelance food writer in Overland Park, KS; for more infor- mation visit AlfrescoFoodAndLifestyle. blogspot.com.


Home Canned


Marinara Sauce Savor summer’s fresh taste all year long.


Makes 4 pint jars


4 lbs fresh tomatoes


½ cup olive oil 2 tsp dried basil 4 cloves garlic, minced 1 tsp natural salt 1 tsp pepper


Knowledgeable Resources


County extension agencies within each state’s department of agriculture provide free information on techniques for preserving food, together with recipes and recommended local ingredients. Helpful online sources also abound; here are some websites to get started.


Audra Wolfe at DorisAndJillyCook.com Ball Canning at FreshPreserving.com


Canning Across America at Canning AcrossAmerica.com


Eugenia Bone at blogs.DenverPost.com/preserved


Kerri Conan at DinersJournal.blogs. nytimes.com/tag/canning


National Center for Food Preservation at uga.edu/nchfp


U.S. Department of Agriculture at usda.gov (click on Food and Nutrition, then search Home Canning)


1. Bring a large pot of water to boil- ing. Add the whole tomatoes and blanch for one minute or until their skins begin to peel back. Refresh the tomatoes in cold water, peel, seed and coarsely chop. Drain the large pot and refill with hot water. Bring to a boil again.


2. In a skillet, heat the olive oil over medium-high heat and sauté the garlic for 3 minutes or until soft- ened. Add chopped tomatoes and bring to a simmer. Add all remain- ing ingredients and simmer for 10 minutes or until thickened.


3. Pack the hot marinara, while still hot, in sterilized pint jars, leaving ¼-inch of headspace. Attach the lids and ring seals and tighten. Place the filled and sealed jars in the large pot of boiling water and let process for 35 minutes.


4. Carefully remove the hot jars and place them 1 inch apart on a kitchen towel. As they cool, the lids will pop to secure the vacuum seal. When cool, store in a cool, dry place for up to one year.


Source: Recipes courtesy of Judith Fertig


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