Nestled at the end of a steep cliff on the Cantabrian coast is Elantxobe. On the mountain slope, the houses crowd together and cascade down to the port. It is a small harbor, well protected from the wind. Damp nets, wooden crates, and the intense smell of brine are scattered on the dock. In the middle of this Biscayan landscape, a 17-year-old boy silently observes everything. His name is José Garavilla, the son of a Riojan emigrant, and in 1887, he decided to try his luck in a nascent sector that would soon transform the port's rhythm: the canning industry. He opened a small factory and, with the help of his family, gradually made a name for himself in the sector. But the qualitative leap came in 1917, with the opening of La Equitativa, the first large Garavilla Canning Factory. Without realizing it, she has just planted the seed of Isabel, one of the most famous canned tuna brands in Spain, as well as in Italy and several Latin American countries.

If you're one of those who dream of eating zucchini in January or would love to eat salads with delicious tomatoes in December, you should make preserves now in the summer, allowing you to capture time for enjoyment at any other time of year. And while the word "preserve" may connote a complicated technique, the reality isn't; it's simple, easy to practice at home following a few steps, which are usually the same for all foods. First and foremost, the essential thing is to have time. If you have it, you're ready to capture the life of summer and uncover it in the harsh winter months.