TerraBluTeam Practice #32

The WHAT and WHY:

Preserving food can be an art form. It does not take as much time as folks think; it’s fun, makes tasteful additions to your fall and winter fare and is healthier for you. Besides, any extra jars make wonderful gifts all year long!

Our founder started canning and freezing when she planted her first organic Victory garden 35 years ago. She watched her mother and grandmother laugh over tables of fruits and vegetables being cut into all different shapes and sizes for preservation in glass.

According to a Hamburg University climate change study, canning takes 45% of the energy and produces less than 40% of the GHG (green house gas) emissions that freezing does. You also save gas and GHG cost by not having to travel to the grocery store.

In this economy, many families have shifted to eating healthy, eating locally (CSA’s, farmer’s markets, their own organic gardens), and learning the art of canning and preserving food, making their own wine or beer. Food tastes better when you pick it from the garden (or from the pot on your apartment deck or vertical hydroponic window garden).

Our founder’s organic garden and ample raspberry patch has produced so much, that even after sharing with friends, there is plenty to preserve. She’s put up dozen’s of different pickle recipes, fruit butters, jams and chutney’s.

If you do not have the time or inclination, consider changing your purchasing habits to local CSA’s, farmer’s markets, breweries and winery’s; they have plenty of local products that are cured, fermented, canned or dried.

This week’s practice is to preserve your extra garden harvest, farmer’s market or CSA vegetables or fruits by canning, pickling, freezing, drying, fermenting or curing.

The HOW and the Deep Dive:

The Ball “bluebook” of Canning and Preserving

Ball website with recipes, tips and tricks

National Center for Food Preservation

Solar food dryers can be found here.

DIY solar food dehydrator here.

Fermenting beer or wine.

Curing foods

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