Strawberries, Canning Season, and Why It’s More Than Just Preserving Food

Strawberries always feel like the official kickoff to canning season around here in North Carolina. They’re the first to ripen, bursting with flavor and color, and for me, they signal that it’s time to start pulling out the jars and getting to work. After strawberries come cherries, then peaches, blueberries, plums, and eventually apples by July/August. It’s a rhythm I look forward to every year, and by the end I'm happy to move onto the next season.

There’s something so deeply satisfying about canning. It's more than just putting food in a jar — it's about connection, nourishment, and even a little nostalgia. For me, it’s a modern-day version of knitting. It gives me something to do with my hands that lets me zone out and slow down. There’s a peacefulness to working with produce and creating something with your own two hands. Plus it comes with a huge reward. Nothing is sweeter than pulling something from the pantry in the middle of winter — something you made, something that reminds you of sunshine and summer days.

I come from a long line of farmers, and when I’m canning food from my own garden or using produce from local growers, it reminds me of my grandparents. It reminds me of how hard they worked and how much love went into every meal. There’s something powerful about honoring that legacy in my own kitchen and sharing it with my family.

Not only sharing with family, but also creating and picking and working together as a family. Canning is a team effort in our house. Everyone pitches in. Yes, there’s some grumbling, but there’s also a lot of laughter. There’s joy in the mess, and in the end, it always brings us closer. It’s one of those rare things that blends work and togetherness so beautifully. It fosters a sense of community — even if it’s just the community around your kitchen table.

From a nutrition perspective, canning has so many benefits. Unlike processed or store-bought preserved foods, home canning uses simple ingredients — usually just salt, sugar, and lemon juice — no additives or chemicals. And while frozen foods are often picked at peak quality, they take up a lot of freezer space, and you’re at the mercy of your appliances. If your freezer goes out, you can lose everything. With canning, you get shelf-stable, nutrient-rich food without needing extra equipment or storage space.

I also find that canning — and food prep in general — can be incredibly grounding, especially for those in the eating disorder community. One of the things I try to foster in my work is getting hands-on with food in a way that isn’t immediately about eating. Washing, cutting, stirring, filling — these are all tactile, sensory experiences that help us build a healthier, more mindful relationship with food. It's food work that nourishes the soul, not just the body.

So yes, strawberries are delicious. But to me, they represent something more: a season of growth, connection, and nourishment. Whether you grow your own or support a local farm, there’s nothing quite like turning nature’s bounty into something you can enjoy all year round.