Preserving our backyard bounty in jars & cans


(AP file photo/Larry Crowe)

Hour 2

Our backyard gardens are beginning to burst with homegrown vegetables, and many of us will share our bounty with friends, family and even some lucky co-workers. But we can also preserve our harvest for future months when the prospect of a succulent homegrown tomato or pickled cucumber is even more appealing. The age-old tradition of preserving in jars homegrown produce has regained popularity along with resurgent interest in local, sustainable food, and energy concerns and an uncertain economy has lent new force to arguments on behalf of food preservation. On today’s Radio Times, we’ll discuss why to and how to preserve food yourself with a pair of leading voices. MARISA McCLELLAN is a Philadelphia-based blogger and canning educator who founded the influential blog Food in Jars, and just published a book by the same name. And SHARON ASTYK, a New York farmer and sustainability pioneer who published her own book on preserving food a few years ago, titled “Independence Days: A Guide to Sustainable Food Storage and Preservation.”

Listen to the mp3

[audio: 070612_110630.mp3]

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