This weekend marked one of our favourite annual camping traditions: canning preserves at camp.  I don’t remember exactly where the idea came from, but it went something like this. A group of us were at camp, sitting around the fire, discussing one of our favourite subjects: food. Someone (likely Colin) mentioned they would like to try canning some of the amazing fresh fruits and vegetables available at this time of year. Someone else (okay, also likely Colin) suggested we could do it at camp, because we just happen to own a 90,000 BTU, three-burner outdoor propane stove (have I mentioned Colin is a Scouter?!).  And that’s how “Canning Camp” was…