Monday August 29th 2016Tim
Some of us
might be what they call a "Willy-Nilly Pressure Canner."
We just can anything that looks can-able, it's the rows
of colorful jars that fills the soul, rather than the
content of the jars. Then there's a bias, innate in us
novice canners which veers toward the idea that anything
we might can is up there with the most delicious thing
we've ever tasted and anyone who disagrees is clearly a
knuckle-dragging salt and vinegar potato chips kind of
person who wouldn't know a Bovril extract flavored chip
if it jumped up and bit him on the nose.
all that nonsense has got to change. Can't just stuff
something in a well labeled can and call it genius. Nor does
it really help when a canner becomes aggressive in defense
of his preconceptions. He has to learn humility, not easy
for some of us. He has to accept the objective potential in
any criticism, rather than reaching for the Kalashnikov and
declaring a border war. Hate to say it, but a "well grounded
canner" is an even tempered individual, and it's entirely
possible he should have discarded his soaking liquid for his
Asian Pear slices instead of worrying about wasting half a
cup of Lemon Juice.