The Joys of Home Canning

Eugenia Bone

Todd Coleman

My father, an Italian, taught me to prune tomato plants so that the fruit can receive plenty of sunlight. I water them frugally, and the tomatoes grow shiny and fat, retaining their sweet water until I slice them open and shove them into the canning jars. Being Italian, my father also taught me to preserve. He would can traditional foods—like tuna in oil, pesto, and, yes, tomatoes—some of which weren't yet available in American markets, and in that way taught me to put up the foods that I like to eat. Read the full article at our sister site, GardenDesign.com »