Tuesday, February 09, 2010

You can can!

Ana Campoy, WSJ, Oct 15, 2009, talks about “putting food up” and I was transported into the kitchens of my past, with steaming vats of fruit and sweating grandmas.

Canning food has been going on since Napoleon, when his cooks wanted to tote along provisions.

The National Center for Home Food Preservation—our govt, can’t you tell from the name—is online helping people can.

There was a Canning Across American can-off last summer. And sales of those jars and rubber lids you use are up 30%.

It’s more the health movement than the recession that’s behind this. No preservatives—basically sterilize the food and seal it so no organisms can get in.

You have to be very careful about botulism. You prevent this by heating food to a very high temp in a pressure cooker.

Go to http://www.uga.edu/nchfp/questions/FAQ_canning.html -- and heed! You want to have fun, get some healthy food, and especially—you do not want to die from a pickle.

That would be a sour experience.

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