Summer is the season of fresh fruits and vegetables, available at grocery stores, farmers' markets, and even our own backyards. One of the best ways to bring a burst of summer flavor into a dull winter day is to make jam and jelly when the fruit is at its best. Making jam is a fun, easy, and inexpensive way to spend a summer afternoon.
If you have always wanted to learn to make jam but don’t know how or think it is too difficult, come join us for a jam-making demonstration at the England Run Maker Lab on Saturday, July 1 at 10:00. We will discuss the various ways of making jams and jellies, as well as make strawberry freezer jam for you to try. Come by for our jam session, and check out books about preserving nature's bounty.
The arts of food preservation go back to civilization's beginnings. In ancient Mesopotamia, families saved their produce for lean times. They dried dates, apples and figs. Their meat might be smoked, dried, or salted meat. Softer fruits could be preserved in honey. Now we have cane sugar, pressure cookers, refrigeration, packaged pectin, and so much more to make the process easier. Preserves and pickles have gone gourmet and exotic with exciting flavor combinations to enjoy and share with others.
Glorious fruit and vegetables are a hallmark of harvests, but what do you do when you want to preserve the tastes for other times? Traditionally, the answer was to “put up” or preserve these wonderful things for later, sometimes combining them creatively and adding spices. A day of canning meant piles of produce, dozens of jars, and steam filling the kitchen for hours—usually on a hot summer day. Marisa McClellan’s Preserving by the Pint presents a different way to do this wonderful, traditional cooking without such a huge commitment of time and storage space.
With the arrival of summer, there is an abundance of produce all around us. Some of us may be garden-savvy and are already receiving the fruits of our labor from our backyards. All around us the farms and the Farmer's Markets are bursting with great, fresh produce that is locally grown. Why not buy some extra and try canning and preserving some of this goodness? Not only will you be helping out the local farmers, but you will also get the satisfaction of something that you have preserved, and you know exactly what you put into it.
Like any new venture, you do want to read about it and have the proper equipment. The good news is that the equipment is relatively cheap and is abundantly available at local retailers or stores online. Plus your library carries many books on this topic.
This is the time of year when delicious fruits and vegetables fill the homegrown gardens and bins at farmers' markets. An abundance of heirloom tomatoes, sweet corn and sweeter peaches make August the right time to practice the very rewarding work of preserving.