Tuesday, August 5, 2008
The fine line between canning and...
I'm wondering if I've crossed some sort of line between cooking from scratch and... crazy.
I was standing over my new 18 quart pressure canner, carefully adjusting the heat between 11 and 12 pounds of pressure when my mother in law asked, "Why are you canning your own beans?"
I have to admit I was a little stumped. Of course I was canning my own beans. Why not? These Whole Grain Milling Co. black beans are good and I can now safely precook and preserve them for years at room temperature! Do I need more of a reason than that to spend 5 hours in the steaming hot kitchen on my day off?
Then my partner pointed out that organic beans are cheap and are often on sale for less than the cost of the canning jars, not to mention the cost of the fuel used to cook them.
Darn! If I don't can to save money, then what's my excuse? Because I'm preparing for holing up in my basement for a month and being perfectly well-fed on wholesome locally grown foods during the apocalypse? Because I'm bored? Because I've been reading too much about urban homesteading? Because I'm paranoid about BPA lining aluminum cans?
You know, a few decades ago I wouldn't need an excuse. Everyone would be too busy canning to ask.