Having a BALL...wish you were here!

Pints of Spicy Pickled Okra

It seems like everyone around me is canning and preserving. And because of social media, I feel like I'm stuck in a time warp. Is the trend really new or just newly popular? I've heard the art of preservation called, "one of the top 10 food trends of 2011" by the Food Network and I've seen the growth of a whole movement called, "Canning for the New Generation". Yet, the folks in my social circles have been canning every year.

I will admit that what we "put by" seems to be taking on new and edgier dimensions, however. Creations such as Cherry Balsamic Chutney or Spicy Tomato Jam seem to be filling up more jars than Basic Strawberry Preserves.

Those of us in the Canning Club don't judge you based on what you choose to preserve, we just want you to dip your toes (toma-TOES, that is! or peaches...) in the water because the art of canning is much easier than our foremothers would have us believe. Here's an example:

On Friday, I strolled to the farmer's market in my town, which is conveniently located 1 1/2 blocks away. My favorite produce vendor had a large basket of young, small okra. I almost cried at the beauty of it. Right then and there I realized that instead of subjecting it to a fate of cornmeal breading and deep-frying, it deserved a more noble purpose. I was going to pickle it and serve with martinis (made by my favorite mixologist friend) and on lovely appetizer plates at an upcoming dinner party. I selected a bag's worth (just under a pound) and took them home.

I had jars, lids and rings on hand, so within one hour, I had 6 jars of Spicy Pickled Okra in my cupboard. Here's what I did: Started the hot water bath on the stove (big pot of water, needs to simmer). Washed the jars and lids in hot soapy water and rinsed them. While the jars were resting in the hot rinse water, I got the pickling solution on to simmer. That's very simple: Vinegar, water, salt, maybe a bit of sugar (there are lots of recipes) in the correct proportion. Next, I rinsed the okra and then packed the jars with a clove of garlic, a piece of hot pepper, some mustard seeds and some celery seeds. Poured over the hot vinegar solution, put the lids on and then set them in the hot water bath for 15 minutes. It really was easy.

Organization is key. You need enough room. You need to keep clean. You can do a small batch and not feel overwhelmed. As you continue to practice, you will gain the ability to know just by looking whether you have time to "quickly make a batch of Peach Jalapeno Butter" with that irresistable peck of peach seconds that the vendor is selling at an equally irresistable price in your "spare time this weekend" or not. And think about it: Those lovely jars of okra would sell for at least $5 or $6 in a gourmet store. They cost me a little bit of time and about $2, jars included (and those are reusable).

Mangoes were on sale last week...I bought 12 for Major Grey Chutney (or something like it). What will you be canning? What would you tell a person new to preserving?