Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget.
I won all the blue ribbons for canning at the state fair.
The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh counterpart.
When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink - boil it, put it in jars, and give it away as gifts.
It's just too bad we can't have an epidemic of botulism.
America of the future will be all malls connected by interstates. All because your parents no longer can their own tomatoes.
The tradition of canning is still very close to my heart; that's why I'm so excited to team up with the Ball Home Canning experts at Newell Brands to share how truly rewarding the process can be.
When I get very stressed, I make jam. I like things that produce a quick result, because fashion has such a long lead time. With jam, you start, and two-three hours later, you have 36 little pots, all full.
I'm a simple hillbilly. I don't like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I'm traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
You have to take it upon yourself and preserve and can foods that you'll want for the winter.
