Despite the fact that I grew up in a house in which my mom regularly canned jam, I find that most methods of canning and food storage to be mysterious and slightly intimidating. I have a fear that anything I can will end up infused with botulism and will kill my loved ones and myself. So I don't can (fears don't have to be reasonable). However, I am intrigued by the process and am in awe of people who tackle the task (especially when it includes the scary water bath portion).
It seems like these days it is becoming increasingly popular to can your own food, as it's a good way to keep some of the summer bounty available for winter, especially if you are trying to eat a local diet. The Daily Green has put up a terrific and helpful (and fear calming) post, written by Alisa Smith of the 100 Mile Diet, chock full of tips and information about canning technique. It's enough to make me put aside my fears, buy a case of jars, obtain a flat of tomatoes and start canning.
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