There is nothing better than opening a jar of peach butter in the middle of January and smelling the freshness of summer. Farmers canned as a way of preserving the summer's harvest so they could have fruit and vegetables year round. Home food preservation has grown in popularity in recent years and we had the opportunity to teach some very eager folks how to make jams and jellies this past week. Toni Camphouse, head chef at the Growling Rabbit Cafe in Rogers Park, taught everyone how to make sour cherry jam, blueberry and cherry preserves, and peach butter. Everyone left eager to start canning and had a yummy treat to take home.