I grew up in rural Minnesota, where my parents have a big back yard with an abundant vegetable garden, and where every summer brings a plethora of tomatoes, peppers, and onions. My mom is a canner, and she taught me there's really only one way to deal with all of these summer foods: canning. My mom spends plenty of time in the kitchen in August and September, peeling, chopping, and stewing the season's bounty. After all is said and done, several clean, hot jars of salsa sit on towels on the kitchen counter. My mom waits in the other room, listening for the sealing “pop,” counting to be sure each jar has properly sealed itself.