Food

By LEIGH VICKERY
Food Editor

Trips to the farmer's markets these days find me in a bit of a panic. I know it's impossible to think about autumn's approach when it's hot enough to fry my Aracauna eggs on the pavement, but I can't help but look at the bountiful supply of tomatoes and know that it won't be long until my BLT is just a BL.

This summer's flavors don't have to disappear when the season ends, thanks to easier, user-friendly methods of home canning and preserving. Williams-Sonoma has just released a masterful cook book, "The Art of Preserving," and I found two more worthwhile volumes on home canning at Sam's Club in Tyler, including "The Beginner's Guide to Preserving Food at Home."

Some say the economy is partially to blame for our country's mad rush to learn the old art of home canning. In fact, the Jarden Corp., which owns Ball glass canning jars, says business is booming. Sales in 2010 are up nearly 10 percent, which follows a 2009 increase of more than 30 percent from the year before. It seems what used to be good for grannies and the 4-H club has become "the thing to do" for people who consider themselves in the know on all trends food-related.

Whatever your motivation, the end result is always delicious, and late summer is the signal to go ahead and buy the whole bushel and a peck. It's time to make Mixed Berry Jam, Zucchini Pickles, Two-Pepper Relish and our simply delicious Pear Honey.

Canning is not quick and effortless, but come one dreary January day, you and your table will be glad you did.

The anticipation is worth all of the work.

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