Canning pickled beets is my latest in DIY. I’ve become very skeptical of canned food: lost nutritional value, it’s packed in metal, and all the preservatives. Even the tined ‘organic’ veggies have me questioning them, although I suppose they are a step up. Don’t even get me started on BPA- I know it’s a big controversy, but why take chances? Read more here: http://www.thegreenguide.com/doc/114/bpa.
After a bit of self-education on the subject, ( http://farmgal.tripod.com and http://pickyourown.org were helpful sources of information) I gave it a try. It was fairly simple, like cooking anything else from scratch, then packing it all in canning jars. AND they were great- a huge success at a family birthday party! In fact, they were so good, I had a request from an individual for more and anything else I ‘decided to stuff in a jar!’ What a compliment!
Like my attempt at making my own yogurt (I’ve done that three times now), it gave me a great sense of satisfaction, and great comfort in knowing that what I feed my family and friends has better nutritional value. Realistically, it will not always be pure, wholesome foods- I’m the mother of a toddler, and convenience will reign supreme at some point or another. BUT, for the times that I can make it better by doing it myself, I will.