These cans are full of sockeye salmon from the Johnstone Strait – my first go at pressure canning after years of extensive water-bath canning. My basement has a special corner just for preserved foods – jams, pickles, wine, liqueur, spiced fruits and many other fabulous things. I got into food storage in a serious way because I was preparing for the urban collapse I was sure would one day arrive. Now I do it because I love having so much great, well-made food on hand year round. Love is a much better motivation than fear, and we eat really well around our place.