"I stocked up on local, in-season produce from my farmers market and preserved pickles, green beans, carrots, salsa and a variety of jams and jellies. The leftover grey water from the canning process was used to water my household plants. What canned goods I know I can't use within the year will become gifts for friends and family combined with other things I've learned how to make throughout the year, such as my own cold-processed soap, jewelry and greener cleaners. By preserving my own food, it's taught me to pay closer attention to what foods are in season and locally grown. I also have a connection to my grandmother who used to preserve her own fruits and vegetables from her garden (I inherited her old 1970s pressure canner!). I also have a sense of ownership in the things I make and feel much better knowing exactly where my food comes from and what I'm putting into it."