A large, enthusiastic crowd gathered to learn the basics of preserving food on June 22. Mike Rowe, director of Food, Nutrition and Retail Services at Bronson Hospital, discussed equipment, procedures and safety considerations.
Home preserving yields delicious results, gives the cook more confidence in knowing where the food came from, and — if done in large quantities — can be more economical than store-bought.
Home preserving also can be the center of beloved family traditions. Co-presenter Heidi Butler spent her childhood learning how to can and freeze. Two things her family wouldn’t be without: home canned tomato soup and applesauce, the preparation of which continues to involve multiple generations. Labor Day is spent making tomato soup.
“We’ve been doing it forever,” Butler says. “It’s just something I know will happen.” Her young daughter now is involved and is learning how to select good fruit.
Summer’s harvests have just begun. Why not save some a bit of summer for next winter? Take a look at KPL’s book collection for recipes and instructions. And here are a couple websites: National Center for Home Food Preservation and MSU Extension.
Preserving Food 101