MARQUETTE -- Those who can their own food say it's a great way to make summer foods last all year.
Many beginners start by canning foods that have a high acid content like pickles or tomatoes. The process begins with a tested recipe and some supplies including jars, spices, and a large boiling pot.
"The primary benefit of canning is the sense that you are taking control of your food supply, and then at the end of it, you have this shining row of gems on your cupboard, and in the darkest part of winter it's a reminder, every time you open it, of summer, which is so short here," said Abbey Palmer of the Marquette Food Co-Op.
Jams and jellies are best served when freshest, while foods like pickles or cauliflower need a few weeks to soak in the spices.
Facebook fan Tiki Wilson writes: "I got into canning. It's so nice to go to your cupboard and get your own veggies and salsa instead of buying them from the store."
The Marquette Food Co-Op will be holding a class called Beginners Home Canning in September.
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