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.