A fun way of building a local food community – getting together with others for a food swap!
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
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.