Food preservation, the art of preserving food for later use seems to be on the rise. “How-to” articles on the Internet are growing in popularity. Canning and freezing classes offered by high schools and colleges are full. In 2010, why are so many learning the art of canning and freezing food?
Reasons why food preservation is on the rise.
People are looking for safe food. With so many recalls in the last few years, Americans have decided to preserve their own food. Canning and freezing food also means knowing all the ingredients used in that food product. Unlike the many chemicals in foods that are bought at the store, home canning and freezing doesn’t contain the additives or msg that many are allergic to.
People also want to be independent. In case of emergencies people want to be able to feed their families. If transportation slows or shuts down, the person who has practiced food preservation has food stocked on their shelves. In weather events, like snow storms, people can’t leave their homes for days and feel blessed to have food on the shelves to get them through.
Where to learn about home canning and freezing foods.
For generations the art of canning, and then of freezing, foods was passed down from mother to daughter. With the invention of fast foods and prepared foods and women working away from home, preservation of food stopped being passed down. With 2-3 generations of people not canning, it became more difficult to find people who never stopped preserving food.
Look to your family, friends and neighbors for help in canning. Chances are good that someone is still canning and freezing. Simply ask if you can help them when they are canning or freezing the next time. Tell them you would really like to learn food preservation from them. They will probably be thrilled to teach you!
There are many books and Internet articles on food preservation. From canning and freezing to drying and curing. Most pressure canners come with books that tell you briefly how to can various fruits and vegetables.
The County Extension Office is a great resource. Many Extension offices will actually send you literature on preserving foods. Many send how-to articles that tell you about canning and freezing food in your area. Give them a call if you have any concerns while preserving foods.
Check your high schools and colleges for classes being offered on the preservation of food. They may list it as canning classes. These classes have been filling up fast, so don’t hesitate too long before signing up!
Home canning and freezing is on the rise. Food preservation is something that should be taught to each generation like it was in the old days. Happy canning!
30 years of canning and freezing