This week’s Canner Interview is with the ever lovely, talented, and inspiring Rachel Turiel of 6512 and Growing. Rachel keeps a great canning inventory that you can get out on her blog, if you’re looking for a better way to keep track of what you put up and how much you use of particular items.
I Eat Local Because I Can Interview with Rachel Turiel
I started canning when I was 27 years old, after I had grown my first large garden. It was a rare bumper tomato year and I had dreams of salsa and stewed tomatoes. I called my grandmother for advice, but it turned out she was more involved in community peace marches than preserving food. So I bought a copy of the Ball Blue Canning Book from our local hardware store and dug in. 13 years later, I use it every summer.
What is your canning philosophy? What inspires you to practice this art?
I love the aesthetic of a pantry crammed with colorful jars. I am inspired by taste and frugality and the common sense of storing good things.
Have any advice for novices or for oldtimers facing burnout?
Advice for novices: read the directions thoroughly before starting a project, then read them again. Assemble everything you need before you begin a project. Shelve any rebellious tendencies and follow directions completely.
Advice for oldtimers facing burnout: try something different. Last year I made a lot of fermented products that I had once canned: salsa, pickles, chutney. I liked not turning the stove on keeping foods fresh and raw.
Rachel’s favorite canning recipe is Tomato Salsa.