My mom and I have wanted to learn tomato canning for ages, so it seemed only fitting to attend the Miami River Summer Kitchen course #2 as a mother-daughter duo. What great fun to discover that "putting up" for the winter actually isn't so hard after all!

Mary Haldeman, the visionary behind WoodsWalk Orchard & Berries in Piqua, did a great job de-mystifying the canning process. We rinsed, strung, cored, and chopped our way through a bushel each of green beans and tomatoes as Mary explained common faux-pas, tips, and tricks.

We learned, for instance, that most dishwashers on high heat do a great job sterilizing jars, cutting out the laborious process of boiling them right before use. We also learned to pack jars extra-tight, so as not to waste space, and use a butter knife to remove any bubbles and avoid potential explosions.

The pressure canner sizzled steamed, the water bath covered our lids, and we daydreamed of all the chill winter nights that would now be complete with a taste of summer. Here's to seasonal eating - yum!

For the full scoop on how to can your own harvest safely, please check out: