My name’s Eli Ritchie, and I’m a 47-year-old chef and canning enthusiast from Vermont’s Green Mountains, where the air smells of pine, and the summers are short but generous. I didn’t start out thinking I’d spend half my life surrounded by jars, lids, and bubbling pots, but here I am, happily neck-deep in it.
Where It All Began
I grew up on my grandparents’ small farm, where my grandmother taught me early on that nothing should go to waste.
Every August, our kitchen turned into a factory of love: bushels of tomatoes, cucumbers, and peaches lined the counters, waiting their turn to become jars of sunshine that carried the taste of summer straight through winter.
I can still hear the satisfying pop of lids sealing shut at night, it was like applause for a job well done.
From Restaurant Kitchens to Mason Jars
After years working in restaurant kitchens across New England, I realized that the food I loved most wasn’t necessarily the fanciest.
It was the kind that told a story, connecting you to the seasons and to the people who grew the ingredients.
That’s when I began teaching myself the finer points of preservation, pressure canning, pickling, fermentation, and the art of finding just the right brine for crunchy dill beans.
Canning Is More Than Food — It’s Memory
Canning, to me, is about memory and patience.
It’s the slow rhythm of stirring a pot, knowing you’re bottling time itself. Sure, I’ve had my share of flops (like the cherry jam that fermented because I got too creative with honey), but each jar holds a lesson as much as it does flavor.
Workshops by the Lake
These days, I host community canning workshops in my converted barn near Lake Champlain, helping home cooks rediscover the joy of preserving.
Whether it’s a nervous first-timer sealing their first jar of salsa or a seasoned canner sharing recipes for hot pepper jelly, I love watching people realize that this old-fashioned craft still fits beautifully into modern life.
Stop By and Say Hello
If you ever find yourself near Lake Champlain, follow your nose toward the scent of simmering fruit and vinegar.
You’ll probably find me there, stirring a pot, humming a bluegrass tune, and smiling over another batch of summer in a jar.
Join the Canning Community
Want to keep up with my favorite seasonal recipes, canning tips, and workshop updates?
You can also discover even more canning recipes and ideas on my Pinterest page:
Follow YourCanning on Pinterest for daily inspiration, from homemade jams to garden-fresh pickles and sauces.