I’ve gotten started on this. Two friends and I made and canned rhubarb strawberry jam. We started with that because jam is one of the easiest things to can and because rhubarb and strawberries, which we bought at the sustainable farmer’s market Green City Market, are in season here in Chicago.

We improvised a lot of the usual canning tools, like a rack for the kettle and something to lift the cans out. After 2 hours and no major accidents we had 3.5 jars of jam. On to tomato sauce!