So last year I canned and canned and canned.  At last count I was over 200 cans.  I think I may need to attend a canners anonymous meeting.  From apples, bread and butter pickles, lemon curd, tomato sauce, peaches, jams, cherries, and pickled watermelon rind. Now that May is at the door, it is time to put a serious dent in these goodies.

I find I have to give myself permission to eat what I canned.  I keep thinking I should save these precious cans of goodness for a special occasion.  Maybe it’s Old Mother Hubbard syndrome.  I don’t think I’m the only one who suffers from this affliction.  You bust your tail growing and buying the freshest produce around, and can during the heat of summer to preserve nature at it’s peak.  No wonder we covet these precious jars of delightful goodness.

This Memorial day weekend we will be enjoying fresh bratwurst from our local German bakery and homemade sauerkraut.  They carry hormone free, grass fed, humanly slaughtered brats that will knock your socks off!  Plus this supports a good local business and not that crap sold at the big box stores.  If you think they treat the hogs badly, wait till you see how they treat their employees.  Check out Food INC. for more info on this topic.

Homemade sauerkraut is very straight forward and is a wonderful way to preserve the beautiful winter and early spring cabbage that our local CSA provides.  You can also make this will cabbage from the grocery store.  Once you taste homemade sauerkraut you won’t go back to that stuff in the can.  Enjoy!