The WHAT and WHY:
With the recent passing of the Anti-GMO labeling bill last week, and the preservation of our organic gardening harvesting looming we choose to focus on food preservation sovereignty.
The US Food Sovereignty Alliance defines food sovereignty as “Food sovereignty is a movement growing from the bottom up, from the farmers, fishers, indigenous peoples and landless workers most impacted by global hunger and poverty. Food sovereignty goes well beyond ensuring that people have enough food to meet their physical needs. It asserts that people must reclaim their power in the food system by rebuilding the relationships between people and the land, and between food providers and those who eat.”
Preserving food and your heirloom seeds 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 38 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. The hardy seeds were dried and saved for the following seasons.
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, ciders 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 black 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:
Solar food dryers can be found here.
DIY solar food dehydrator here.