Jenna Anding, a Professor and Extension Specialist and her husband initiated their gardening venture with ten tomato plants; the thriving yield propelled her into canning, a skill she embraced following her mother’s suggestion, beginning with a flavorful batch of salsa.
“More people are interested in canning for a variety of reasons. Some do it to connect with previous generations while others want to control the ingredients in their food, especially added sugar and sodium,” Anding said. “Others may can to save money or prevent food waste - especially if one has a productive garden and excess produce.”
Anding emphasizes preserving produce when it’s in season ensures optimal flavor and quality, often canning summer’s bounty and fall’s pears and apples from personal and colleague contributions.
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