Can I Can? I'm Not Sure I Can!

Like most things South of Pennsylvania, I am new to canning. Canning, to me, is associated with the early part of last century. We Massachusetts Yankees abandoned the practice years ago, in my experience, anyway. Apparently, down here, it is done every year. Walmart has an entire aisle dedicated to food preservation. From corn to tomatoes to meat, things get canned. In the past it was downright patriotic.

And I am a nurturer, so I like the idea of feeding my family and friends home grown, pesticide free food in the winter.

Sadly, I am actually afraid of canning. I have the word "botulism" in my head. My grandmother and mother explained that is why they didn't can things when I was growing up along with a gruesome stories of what happens when you get poisoned.

I have daunting instructions staring at me. I have my big kettle, the jars are being sterilized in the dishwasher as I type this.

The tomatoes that my husband so carefully cultivated are sitting on the counter.

I also have this in my head:

So, besides poisoning us with botulism, I fear making my beloved's home grown tomatoes taste like kerosene. We also have cucumbers coming up and my husband wants PICKLES!

I really want to conquer this fear and be successful because my dear paternal grandmother made wonderful preserves out of the grapes that grew on their property. A latent canning gene must be inside me somewhere. Wish me luck.

To be continued.