Flavors of Kentucky

The desire to eat locally grown produce and escalating food prices have inspired home cooks to return to food preservation.
I’ve been canning and making jam for decades, and every summer I’m still amazed at the joy I get when the lids pop and I arrange the jars on the table so I can admire them for days.
Last night, my daughter Sarah asked if I would help her make jam from the blackberries her grandmother-in-law Cora Holleran had given her. Sarah and her husband Billy were freezing corn from their garden, so I decided I would take the berries to my kitchen to cook.
I made 18 half-pints and when I went outside to move the car into the garage, my neighbors John and Carla were walking their dog Reesey. Before I asked how they were, I told them about my jam. The only problem - I didn’t offer them a jar. As soon as I make jam I want to share it with everyone I know.

But Carla and John will have to wait until Christmas to get one of our little treasures.
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Many people can tomatoes to preserve that wonderful fresh summer taste, but instead of canning I choose to roast the tomatoes and freeze them. Right now, if I have slices of tomatoes leftover from dinner, I put them on a cookie sheet, drizzle them with olive oil, sea salt, garlic-pepper blend and a few basil leaves. After they’ve roasted for about an hour at 250 degrees, I spoon them in a storage bag or container and place them in the freezer.
During the winter when I make chili, soup or pasta, I will spoon a tablespoon of the roasted tomatoes into the mixture and even a small amount gives the dish intense tomato flavor.
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Because many people might be canning for the first time this summer, it is important to know how to properly and safely preserve foods. Improper canning can lead to a variety of problems, including food-borne illness. Canners should use recipes approved by the U.S. Department of Agriculture and proper canning equipment. Your local Extension Agent can help.