Last year when I started canning, I had a only one goal: to put up as many tomatoes as I could. (For those not caught up on your canning lingo, “put up” is ole-timey way of saying “can”.) I tracked what I used from my pantry the year before and realized I went through way more cans of tomatoes than anything else. Black beans and tuna were a close second, but I am definitely not at a point where I feel comfortable canning my own tuna! So, all summer I bided my time. I canned jams, pickles, beets, peaches, and just about anything I could get my hands on until…
Becoming a Locavore in Portland, Oregon