My mom always had a knack for canning. She loved the whole process of growing, harvesting, and preserving fruits and vegetables. As a child, I didn’t actually endelight the process as much as she did and felt like I was forced into “helping” each summer season. Not only did both of us have monthly weed pulling to do in the garden, when it came harvest time, both of us would spend what seemed like hours out on the porch in the heat washing, cutting, and preparing things to be canned. I remember 1 summer season where both of us had to shuck more than four bushels of corn and then spend minutes taking it off the cob. That was torcher! My parents didn’t have air conditioning either so when the large canning pots were warm on the stove the beach house felt like an oven. That was many years ago, but I still have certainly clear memories. Not all were terrible though and I do still adore freshly canned produce. There are many changes to the process now that I do it in my own home. The greatest change being I do not grow my own produce. I work full time and just don’t want to put forth the effort. Instead, I support the local farmers and purchase the items from them. I figure this is a win for all of us as they gain money, and, I save time and effort. The preparation of the vegetable and fruit is pretty much the same, however, instead of perspiring on my porch, I work in my air conditioned house. I sit at my table and prepare the items to be canned and rarely ever break a sweat. Occasionally, I even indulge in a glass of wine while resting there. Then, when it comes to canning, the Heating, Ventilation plus A/C method helps remove any excess humidity and heat caused by the warm pots.