Last fall, I was introduced to cookbook author and fellow Maritimer, Elizabeth Peirce who was hard at work at finishing up a cookbook crafted to help Maritimers can, dehydrate, freeze, pickle, ferment or cellar their harvests. I was honoured and jumped at the chance to be a contributing author with two of my recipes that utilize great East Coast ingredients: rhubarb and strawberries.
Filled with practical and economical tips on how to extend the enjoyment of local produce, the book is laced with stories of local preservers and it’s as enjoyable as a cookbook as it is a narrative on the time-honoured tradition of preserving, an enthusiasm that has caught both old and young alike. In many instances, this passion for preserving extended beyond the personal/private use to benefit the community and provide lasting benefits for many. It was the reminder that preserving food is often more than just about storing food for the long haul; it’s about keeping or preserving memories and values that have lasting benefits to ourselves, our community and our environment.
I own a lot of canning cookbooks and I’m proud to have this one on my shelves.
It also makes fantastic addition to my hospital bag! We excitedly await the arrival of our Uncanny Twins and the ensuing adjustments of becoming a family of six. I stare longingly at my preserving pot and feel that anxious flutter when I watch more local produce arrive at the market. Instead of buying in bulk, I buy to enjoy for the moment. My few feeble attempts at preserving this summer was to make a batch of Rhubarb Rose Petal Jam that I made in honour of my two sweet twins and some rhubarb syrup to have on hand. Between the heat and standing on my feet, I realized quite quickly why I should definitely pass up preserving for a season.
Wishing you all the best of this busy season and happy preserving!
uncanny preserves -- thinking outside the jar 