canning, figs, garden, gardening, peppers, pluots, recipe, sustainable living, urban gardening
My first introduction to canning was in college. My housemate and friend worked at an organic farm on the edge of town. Part of his pay was a full share in the CSA. Every week he brought home not only a box packed full of produce, but often the extras gleaned from the rows that week. And so, we did some canning.
A few years later, I moved back to Los Angeles, far away from farms on the edge of town and seasonal eating, and it was a while before I rolled up my sleeves and put a big pot of water onto boil again.