Greener Postures

Canning food is the quintessential homesteader flex. A wall of jars of all colors and sizes, boasting how much you grew and preserved. We might picture June Cleaver or some other 50’s housewife putting food by in her cellar in a cute apron and button up shirtdress. Don’t forget, canning is a relatively modern form of food preservation. This is not an ancient instinctual way to preserve food using nature like fermenation and salt curing. Canning is industrial food processing made possible because of modern technology like the glass jar and two piece metal disposable lid, and made safer by very recent scientific studies on canning times and methods.

You don’t need to have a huge garden or be a 1950’s housewife to know canning. Home canning is a useful skill to know, a way to save money and stock up when foods are in season and is relatively cheap to get started on.

In this workshop I hope to convey to you how to best understand how botulism and mold grows in it’s perfect environment. Why? Because by understanding the nature of these bacteria, fungi and yeast we can understand how to avoid them completely. Let me help take the fear out of home food preservation so you can get started doing the thing.

I will walk you through how I learned to pressure can and water bath can. How I know what method of canning I need for what type of food I’m canning. How I can be sure I’m canning safely. How I store my canned goods and much, much more. Join me in my home kitchen (in person, or virtually) and let’s dive deep into all things home canning.

At this workshop, we will cover the following:

• What is canning?
• Why can?
• Brief history of canning
• Nutrient loss in canned food
• Different types of canning
• Water bath canning
• Pressure canning
• Canning safety
• Storing canned goods
• Making meals from canned foods