Happy Late Summer! We’re back after a brief July podcast vacation. In honor of the late summer bounty, this episode focuses on food preservation. That means canning, freezing, dehydrating or otherwise making your food last beyond the growing season.
Our food swaps are always filled with jars of home preserved bounty, from pickled vegetables to smooth jam and jellies. These jars serve as a constant reminder that there are ways to savor summer all throughout the year.
We explore the WHYs of preservation- most of us aren’t out on the prairie trying to put up enough food to last through a harsh winter. We can buy most of what we need at the grocery store, year-round. So then why do we can? Why do we take the time to put up our food?
This episode features two interviews with local canners and food preservationists, who talk about why they can and what they can. Amy Halloran, a local writer and inspiration with an impressive urban garden and home preservation resume, sat down with us for a cup of coffee and told us all about her ketchup obsession and what it’s like buying bulk produce from an Amish vegetable auction.
Newbie canner Nikki Alcala then shares her personal story of how she came to embrace a healthier, natural foods lifestyle and how that blossomed into a newfound love for home canning. A big thank you to the wonderful coffee shop and cafe, Spillin’ the Beans, for allowing us to host our podcast interviews there.
We are extremely excited to share an interview with Marisa McClellan, the food preservationist rock star behind the blog Food in Jars and the new book Food in Jars: Preserving in Small Batches Year-Round. Marisa stopped by our area recently to teach a jam-making class, visit our food swap and talk a bit about her cookbook. After a busy day, Marisa let me steal a few more minutes with her to talk more about small batch food preservation.
Finally, we were so inspired by the comments our readers left on our Food in Jars giveaway. We asked you why you put things in jars… what inspired you to preserve the bounty. Christina shares a few of those responses in this episode.
As promised, here is a list of additional resources for getting started on your own food preservation journey.
Food Preservation Resources
Preserve It! Bottle Fruits, Jams & Jellies, Pickles, Cured Meats ISBN: 978 0 7566 6208 0 Food In Jars ISBN: 978-0-7624-41-43-3 Put ‘Em Up ISBN: 978 1 60342 546 9 DIY Delicious ISBN: 978-0-8118-7346-8 Ball Book: Guide to Preserving ISBN 0 9727537 0 2 Can it, Bottle it, Smoke it ISBN: 978 1 58008 575 5 Pickled: From Curing Lemons to Fermenting Cabbage 978 1 4405 3873 5 Wild Fermentation 978 1 931498 23 4 Mother Earth News Magazine & their publications Organic Gardening Hobby Farm Home Urban Farm
For those of you just starting out with water bath canning, we highly recommend taking a local class to learn about how to safely can. Information on FSC’s own canning and food preservation classes can be found here.
Alright, food preservationists! Let’s get chatting. Leave a comment here, check in over at our Facebook page or find us on Twitter (#FSCpodcast) and share your favorite ways to put food up. Tell us about your proudest canning moments or share any great resources you have. Don’t forget to download and print out your FREE summer canning labels over here! Make those jars pretty!
Summer’s not over yet, so before it goes… let’s get preserving.