Thanks to Pinterest and the DIY move­ment, pre­serv­ing has made a tri­umphant re­turn – to which we give a big thumbs-up |

Best Health - - YOU - by ABBEY SHARP, RD pho­tog­ra­phy by JAMES TSE | food styling by ASH­LEY DEN­TON | prop styling by CATHER­INE MAC­FADYEN

THERE IS NO DOWN­SIDE TO CAN­NING: IT CAN SAVE

you money by avoid­ing costly im­ported pro­duce, pre­serve sea­sonal flavour all year round and re­duce food waste by us­ing up your gar­den’s bumper crop. Plus, canned jams, pick­les and sauces make pretty, hand­made hol­i­day and host­ess gifts for those im­pos­si­ble-to-buy-for peo­ple on your list.

The other good news is that can­ning left­over cukes and toma­toes won’t com­pro­mise your health. In the colder Cana­dian months, fresh pro­duce of­ten trav­els hun­dreds of miles to reach our ta­bles, los­ing valu­able nu­tri­ents along the way. Sud­denly, the word “fresh” seems like a mis­nomer. In this case, canned and frozen may be the bet­ter op­tion. As for frozen ver­sus canned, while the heat­ing process in­volved in proper can­ning re­duces more nu­tri­ent con­tent ini­tially, the vi­ta­mins and min­er­als are bet­ter re­tained over time in the air-starved con­tainer.

But what about all that sugar in home­made jel­lies and jams, you ask? Truth bomb: It’s not there just to make it taste good. Sugar sucks up mois­ture, pre­vent­ing mould and bac­te­ria growth, plus it thick­ens pre­serves and makes them more spread­able. If you want to cut the sugar, I sug­gest stick­ing to smaller jars, so you can use them up quicker once opened and pre­vent bac­te­rial growth and spoilage.

Here are two recipes we de­vel­oped just for Best Health read­ers: one savoury and one sweet. Take your pick or make them both!

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