I think the best thing about canning is the convenience. Oh, I don't mean that the actually process of canning is all that convenient. It's not. It's time-consuming drudgery.
But months from now, when we need something quick to eat, those jars of stuff that I took the time to prep and save will be what we eat. It will be fast, and easy, and hopefully delicious.
One of my girls' favorite canned treats is this canned pumpkin bread I've been making for years. Our local farm stand has pumpkins, and so I picked up a few the other day.
Making the bread is a several step process. It's not quick or easy, but broken down it also doesn't have to be difficult. I use fresh pumpkin, which I cut in half and bake until its soft. Then, I scoop out the cooked pumpkin and add it to the batter.
I baked the pumpkins earlier today.
And tonight, I made pumpkin bread. I love the convenience, also, of baking it right in the jars in which it will be sealed.
It just came out of the oven and smells wonderful. The best part is ... ah! there's that sound. That ping that tells me that the jars are sealing, and the bread is locked safely in the jar until we're ready to break the seal and enjoy it.
If history is our greatest teacher, those jars won't be on the shelf very long, and in fact, I plan to take at least a few of them on our trip to the Mother Earth News Fair this coming weekend as our travel food.
When we get back, though, I have another pumpkin to bake.