| Preserving Food and Memories | |
Before the time of mechanized food production and corporate agriculture, people had to rely on the bounty of the harvest to last them through the winter. The gifts Mother Earth provides us with during the warm months were sustained through the cold ones by preserving and canning. Nowadays, the practices are not nearly as prevalent as they once were; however, that does not mean they are obsolete. Growing and preserving your own food is very rewarding because you know the source of the produce as well as the methods and ingredients used.
Canning can be used to preserve a variety of fruits and vegetables. Tomatoes, applesauce, peaches, pickles, jams, and beans are popular. Here’s an overview of the basic canning process, but you should refer to the Ball Blue Book to find out the proper way for a specific fruit or vegetable. There are different methods depending on whether the produce is high in acidity or low. And these methods do require special equipment such as a jar rack, tongs, and a large, deep saucepot with a lid (large enough so that it can be filled with enough water to completely submerge the jars by 1 to 2 inches of water).
High-acidity foods like tomatoes, apples, cherries, jams, peaches, and cucumbers require the water bath canning method in which the jars and lids are completely submerged in boiling water. First off, the jars and lids must be heated until ready for use. This can be done using by submerging both the jars and lids (in separate pots) in simmering water. It’s important not to let the water boil, as this will activate the sealant prior to when it’s actually needed. In the deep saucepot, prepare the water canner by filling the pot half-full with water and putting the jar rack and jars in the bottom. Keep the water at a simmer. Now follow the recipe for your favorite preserved food and fill each warm jar after emptying the excess water. Be sure to leave the recommended amount of room at the top of the jar. Once each jar is filled apply the hot lids on to the jars and make sure that each sealing compound is making contact with the jar rim. Once lids are secure, put the filled and sealed jars back into the rack and submerge them into the water in the saucepan. Bring the water to a raging boil. Boil the jars according to your recipe. When time is up, turn of the heat and allow the jars to rest for 5 minutes. Next, remove jars from saucepan, and allow them to sit for up to 24 hours undisturbed, to finalize the preserving process. Voila- spaghetti sauce, pickles, and jam straight from your garden to your cupboard until you decide to use them!
Low acidity foods such as soups, beans, and vegetables require the use of a pressure canning method. You will need a pressure cooker for this method. The jars and lids are heated in water in this method as well, but instead of being completely submerged in water, a small amount of water generates steam and that pressure within the pot seals the lids. The steps are essentially the same in this method, except when it comes time to securing the lids; the pressure cooker is not filled with water, but rather with 2 or 3 inches of water. Follow the recipe directions and take care to regulate the number of pounds of pressure applied. With low-acidity foods it’s important to keep the foods at about 240 degrees Fahrenheit to prevent the presence of botulism. The bacteria do not grow in the high-acidity foods, so there is less risk when canning those.
Canning and preserving your own foods is not only healthier, as you get to control the sodium levels, ingredients, and ultimately customize the flavors to your preferences, it is also more sustainable. You are utilizing the homegrown goodness of your garden and minimizing your need to purchase factory-packaged foods that require shipping. Additionally, the whole family can get involved with the process- planting, picking, cooking, canning, and ultimately enjoying the fruits of your labors. Journey back to times of old, and start a new tradition, furnished by mother nature.
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| Grow. Harvest. Serve. | |
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It’s obvious why the thought of school lunches evokes disgust and horror. Mounds of powdered mashed potatoes with brown gravy running down the sides; burgers that bounced off the walls; vegetables that appear to have never actually come from the ground; a nutritionist and parent’s worst nightmare. School lunches seems to be taking a turn for the better, and with Michelle Obama’s new campaign against childhood obesity, the prospects are looking up! Some schools are able to utilize produce from their local farmers or even from an onsite garden or greenhouse cared for by students. California is one of the states that is at the forefront of this movement. A middle school in Berkeley incorporates education into its lunches. Students learn about agriculture, sustainability, geography, culinary skills, and healthy eating, while they go about the process of planting, harvesting, cooking, and eventually serving the food at their lunch period.
Children develop habits at an early age. Therefore, eating healthy and wholesome food while learning about sustainability is very promising for future generations. It also provides hopeful prospects for the future of our planet and its capacity to provide us with necessary resources.
If it seems like your child’s school won’t be growing and serving its own produce anytime soon, there’s always the old reliable method of sending your child with a lunch from home. A wholesome and sustainable meal is worth the five minutes of extra effort. Use the sealed bulk bags instead of wasteful plastic sandwich bags. The minis are great for packing snacks, while the medium size houses a sandwich perfectly.
Visit sustainabletable.org/schools to learn about nutritious and sustainable lunch programs and how to start one in your district.
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| The Peels on the Bus… | |
“Food desert” is a new term coined for inner city areas that lack access to wholesome foods. The closest supermarket is over a mile away, and it takes a lot of effort for people to make the trek. It’s much more convenient to go to the corner store and pick up some bread, milk, and maybe canned corn. Fresh produce is not readily available.
In response to these arid food regions, Richmond, VA farmer Mark Lily has fixed up an old school bus to bring foods from his and other farms into urban areas. Once occupied by seats, the bus now hosts bushels of fresh produce. Apples, rutabagas, even locally made natural cheese and milk products are driven through the city, a mobile farmer’s market, providing people with garden-fresh and affordable nutritious foods. Lily even donates food to local homeless shelters, and promotes healthy diets by providing shoppers with cooking instructions and their children with seeds to plant at home. Healthy eating does not have to be expensive. It should be accessible to everyone, and Mark Lily is certainly doing his part to spread the goodness.
Namaste,
Sydney
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