Why pickle, can, and preserve? The best reason is because of where we live. The bounty of fruits and vegetables available to us makes the effort worthwhile. It is also satisfying and economical. And the little jars of what you have made make swell gifts.
Last year, my brothers and I sold our family home: a little 100-year-old pink stucco house at the end of a road, surrounded by a golf course and water. Exquisite. It was a painful time whose time had come. I was ready for a little “city living,” having neighbors close by, restaurants that stayed open year round, and no pop-up shops for twerking tweens. (Sorry, East Hampton Village, but you have become dismal in winter and downright silly in summer.) I made plans to move to Sag Harbor.