The cucumbers were piling up in my refrigerator, so I figured it was time to get the canner down from the attic and put it to use.
I haven’t canned in years. I used to put up 30-40 quarts of tomatoes each year as well as pickled beans, beets, relish and a number of fruit preserves. It’s a lot of work, especially when you live somewhere that the summer temperature rarely goes below 100˚. All that boiling water just makes the heat 10 times more unbearable. In those days, you couldn’t buy organic canned tomatoes, even in natural foods stores, so I learned how to can them myself. Then, suddenly, they were available and I was working full time, so I bought them. Now that I have the time and I’ve discovered that the plastic lining in those cans, even the ones with organic food in them, contain BPA, it’s time to start canning again.