The newest trend in the kitchen dates back to Granny’s era. Traditionally cast as a country, grandmother craft, canning is now recognized as the hottest method to capture seasonal produce at their peak to be savored all year long.
Canning courses have sprout up in the last two years around the country, as green-conscious foodies recognize that canning enables the preservation of seasonal ingredients (in a cheap way) and of traditional dishes that request certain produce. Even the Culinary Institute of America in New York uses canning in classes for students to understand how to make use of peak ingredients out of season in a resourceful way.
Granny was onto something.