Preserve Your Health, Preserve Your Food
by By Louise Meier, Norwood Farm and Craft Market
Sep 03, 2009 | 1150 views | 1 1 comments | 10 10 recommendations | email to a friend | print
GUEST COMMENTARY

This weekend brings our last summer holiday and while the actual first day of fall is several weeks away, the cool nights have us thinking it may be in a hurry to get here. Have you watched the squirrels busily stashing away their apricot, cherry, peach and apple seeds and pits to get them through the winter? Are you being as diligent?

Different methods of preserving food have been handed down from generation to generation. In colonial times the Native Americans shared their methods of drying corn and meat with early European settlers. That knowledge meant the difference between living and dying as winter took its toll. As modern technology has brought about a huge variety of packaged and canned goods to purchase, have we simply become too busy to provide our families with the best possible foods available? Whether you grow your own food or visit the Norwood Farm and Craft Market, by preserving it yourself you can be assured of quality and healthfulness.

Do you feel the task of preserving food is too overwhelming or is this something you’ve never done? Colorado State University Extension Agent Jack Krebs offers in-home canning classes tailored to your specific desires. At least five people are requested per class, but you may choose the method of preservation you wish to learn; freezing, canning, or dehydration. Call the San Miguel Basin extension office at 327-4393 for more details and to register.

If you haven’t preserved food recently, try thinking in smaller batches. Don’t get overwhelmed with a bushel of something; four or five pounds of fruit or tomatoes is often enough to make a batch of jam or salsa. Check your recipes before you go shopping. The Internet and local library are good sources for recipes, as well as the CSU extension office.

Norwood artist Margie Huebner suggests using up extra onions and garlic by mincing them and sautéing in olive oil. Make up small one-half cup packets to freeze and use later in soups or marinara sauces.

The Norwood Farm and Craft market is held every Saturday at the San Miguel County Fairgrounds from 9 a.m. to 1 p.m. Come by early for the best selection of seasonal goods.

Remember to reserve your space for the Sept. 12 Arts and Crafts and Community yard sale sponsored by the market. Clear out your closets and get rid of unwanted items. Spaces are $15 and may be secured by calling Margie Huebner at 327-0570. The market is currently selling raffle tickets for a handmade/local grown goods basket. Tickets are available at the Lone Cone Consignment Shop at 1220 Grand Ave. or call Gen Roach at 327-4049. Tickets are $5 each or five for $20. Anyone wishing to donate goods for the basket may contact Gen Roach. The drawing will be held at the Sept. 12 market.
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Denise Thornton
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September 04, 2009
You really can put summer in a jar and save it! I started putting up food last summer, and I love everything about it. Sadly, I was not turned on to this activity when my daughters were growing up, but I’m happy to see them catch the bug to put up food as young women based on my own happy experience. I assembled a quick list of 5 good sites to learn more about food preservation. Check it out at

http://digginginthedriftless.wordpress.com/2009/09/04/summer-in-a-jar-5-great-sites-on-preserving-food/