It’s shocking to me how expensive produce is here. In Finland I’d buy a 3-pack of paprika (red bell peppers) for around $3. At the nearest grocery store, Acme, red peppers are $2.98 a piece. Madness! While I can get more reasonably price fruits and vegetables elsewhere, it’s a hump to get to those places. That’s why I’m planning to can.
My original idea was to get some frozen vegetables to supplement things. A handful of mixed veg thrown into some ramen or stir fry. That seems to be a fool’s errand. Foods are branded, in some proprietary microwavable steamer bag (I refuse to own a microwave), or dripping in sauce. I just want some plain frozen peas, damn it!
While it has been pointed out that I can acquire such things at Walmart, I will be damned if I will shop there. It’s bad enough that I’ve had to compromise my ethics and order some things from Amazon, because there were literally no feasible alternatives. Sticking to your principles is hard.
Planning to Can
All of this sidesteps the fact that I do not want to eat prepared food. I know everything in the United States was packed with extra sugar, sodium, and fat. We’re had to resort to some of those items — I’m loathe to even refer to them as food — while I got my kitchen setup.
So I am slowly gathering canning supplies. Ball jars, freezer bags, vinegar and spices. I will make a run to the farmer’s market and load up. Then I’ll cut up vegetables, blanche them, and freeze them. I will pickle things, make jams and salsas, and put them up for use later. I will do my best to preserve as much freshness as I am able. Most importantly, I will know exactly what’s in them.
It seems strange to have to fall back on old-fashioned techniques to combat the horrors of modern “convenience”.