Coming next on the Food.Farmer.Earth series we examine the craft of making fresh, homemade pickles, and visit a certified organic cannery where they produce added value products sourced from local area farmers.
When Virginia Yoder and her husband Emerson began to farm on their 50 acre property, near Molalla, Oregon, in the mid to late 1940′s, America’s food supply was still bound directly with the seasons.
If you are thinking about growing and preserving your own food, Fasenfest outlines an approach that you can customize to fit your specific householding needs.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Harriet Fasenfest and Marge Braker, food preservation experts, demonstrate how to can fresh sardines, and a basic primer on working with pressure cookers.
Harriet Fasenfest offers a seasonal monthly breakdown in her book, A Householder’s Guide to the Universe: A Calendar of Basics for the Home and Beyond.
More people are growing their own food this year, many for the first time. Growing and harvesting green beans as we see in the video is one of the easier backyard foods to grow and manage.
March 25, 2011 Canning and preserving food had nearly become a lost art in the kitchen by the turn of the recent century. For many, time spent in the kitchen became less as work and family demanded more time. Convenience became de rigueur. If there was a food item you wanted, you went to the [...]