Preserving the season

Bottling the magic of the bounty: It’s time to start thinking about how to preserve some of the bounty of spring and summer. A feature article by Julia Moskin in the New York Times has advice and opinion from several prominent practitioners, a brief overview of food safety issues, and more. Moskin points out two rather exciting projects. An upcoming project in San Francisco where over 80 participants are planning on processing 500 pounds of local apricots, and then each taking home a share of the preserves. And a group in Schoharie County, New York received a grant to open a new community canning facility. For those wanting to learn about preserving, the article mentions several books on the subject, includes links to websites, and has a step-by-step slide show. (New York Times)

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