So few of us know how to grow, preserve and store our own food. So we decided to have a canning workshop.
My grandmother always had a big garden. We’d pull carrots from the ground and tomatoes from the vine – warm from the sun. We’d bring them in and begin preparations to turn them into tomato sauce and can them. The carrots we’d juice, right on the spot. Things were simpler, slower…..and healthier. Now we’ve got TV, iPhones, iPads, internet and YouTube to distract us.
I can’t help but wonder, we’re so crunched for time, but every spare minute is used up on electronics. Why not all those minutes and learn how to do some of these techniques from our grandparent’s time? Can we get back to basics? I hope so. So I decided to organize a canning workshop.
What’s the difference between canning, pickling and fermenting?
Canning is a method of food preservation where foods are prepared and heated in order to destroy the microorganisms that will cause food to spoil. Learn more here.
Pickling is a method of food preservation using anaerobic fermentation in brine or submersion in vinegar.
Fermentation is a method of food preservation that produces lactic acid to create a sour flavor in foods such as sauerkraut, kombucha, kimchi, and yogurt; and in pickling of foods with vinegar.
Yesterday was the KVY Canning and Preservation Workshop.
We learned about some great resources – books and websites.
This is the one I want to buy.
Member Melanie Harris graciously allowed us to use her canning kitchen to host our workshop. Many thanks to Melanie!
Member Karin demonstrates one method of placing the jars into the hot water bath.