So I thought I”d do a review of some of the basics of food storage on this site, going over some older material and adding some new stuff.  As we get started, however, I’d like to ask what you’ve been doing and thinking about food storage, and if there are things you’d like me to write about.

I admit, I’ve been somewhat less diligent this year than in the past keeping up with my storage, and because of that have had some sudden shortages – we ran out of pasta, brown sugar and brown rice, things I normally have on hand.  I need to do a full sort out of my storage and see what I’ve got and where my resources have to go in the future.

What about you?  If you’ve never stored food before, what are you major questions?  If you’ve been doing it for a bit, what has changed?  Are there things you’d like to add or know about, or things you’d recommend others do differently?  Have you used your food storage?  How?  Added to it?  Are  you keeping more or less?  How urgent do you feel about it?

Let me know, and I’ll respond!

Sharon

Week 1,  - Introduction to Food Storage, How much, where to put it, and how?  Can I afford this?  Overview of food preservation methods, their energy and economic costs.  Storing Water, making space.  Food safety, thinking about the food future, recommended reading.

Week 2, : Water bath canning 101, Preserving with Salt, Sugar and Honey, Bulk purchasing, sourcing local foods, finding food to preserve, what food storage can and can’t do, eating more locally year round.

Week 3: Dehydration basics, Tools you need and where to get them, Menu making and how to get people to eat from your pantry, Setting up your kitchen for food storage, Storing herbs and spices, Sourdoughs and grain ferments, Preserving foraged foods.

Week 4 : Lactofermentation; Special needs, dietary and health issues;  Storing food for children, pregnant and lactating women; Storing medications, gluten-free storage;  Basic dairy preservation;  Building up your pantry and Managing your reserves. Reducing food waste.

Week 5: Pressure Canning; Beverages, Teas and Drinks; Preserving in Alcohol, Coops and Community Food Security; More Menus and Recipes; Root Cellaring and in-Garden Storage, building Community Reserves.  What will we eat when in a low energy future?

Week 6: Season extension, Preserving Meats, Sprouting, The next Steps, Getting Your Community Involved, Teaching others, Food Preservation as a Cottage Industry, The long view of food storage and preservation.

Sharon

Email me at jewishfarmer@gmail.com for details or to enroll.

Sharon

We put up, for a family of 7, about 250lbs of potatoes, 2oo lbs of onions, around 50-60 good sized squash of various types, 100lbs each of carrots and parsnips (we would eat more carrots than this, but they don’t store as well as some others), 12 bushels of apples (lots of apple fiends in my house, including our new little guy, M.), 200 lbs of sweet potatoes, 60+ heads of cabbage, 100+ heads of garlic (we really like garlic ) and lesser quantities of beets, turnips, celery root, pears, quinces and other vegetables.  While some things will run out over the course of the winter, we will still be eating onions, potatoes, squash and apples into May most years.  Add to this our in-garden crops (usually more than this year, since we lost the garden to Hurricanes Irene and Lee), which usually include spinach, scallions, kale and winter lettuces, and our preserved and stored food – bulk grains and legumes, condiments and home-preserved items and this forms the bulk of our diet for a good portion of the year.

Normally we fill the cellar gradually, over the course of a sustained harvest season.  With the destruction of our fall garden and many of our summer crops, this year is a little different – our root cellar produce is coming from further away, from farms up in the hills and downstate that weren’t hit as hard as the surrounding ones.  We’ve always relied at least a little on other farms to supplement a bad crop in a difficult year or to expand on what we grow (for example, we grow sweet potatoes here, but it is just too cool and wet for them to be totally happy – mine run small, whereas the sandy-soiled farms in the valley produce real lunkers great for roasting, so we always buy some), but this year we’re doubly grateful for the interconnections that bring food from further away (still not terribly far) to us.

There’s an art to timing root cellaring – for those with true underground storage with fairly consistent temps, this isn’t such a big deal, but for us, we have to wait until things are fairly consistently cold.  An occasional January thaw or November or March day in the 60s is no big deal if the nights are cool – the blankets and insulation help keep things stable, but an extended warm stretch can cause problems.  Still, in general some temperature fluctuations are mostly handled pretty well – at least by everything but the carrots.

We are unable to keep perfect humidity or apples entirely away from potatoes, and find that this just doesn’t matter that much.  Most of the foods in our cellar last fairly well – we could optimize, of course, but that would require more energy and resources than we want to put into it, and we find it more useful to put our energy into say, making kimchi out of the carrots and cabbage nearing their end, or making applesauce out of the apples that shrivel.

This sort of lazy-woman’s root cellaring is the kind of thing that probably many families can do – finding an underused closet and cutting some ventilation, or walling off a corner of a basement, porch or mudroom with insulation enough to keep things from freezing.  The money and time it saves is enormous, and the quality of food we get is also wonderful – things taste fresh, sweet and delicious for months, and it allows us to put our food dollars where we most want them – back in our pockets in years when we grow our own, in the pockets of nearby farmers the rest of the time.

The meals that come out of our cellar are wonderful too – we always have the ingredients of delicious, flavorful meals – a little broth and we’ve got vegetable soup with rich, complex flavors.  A little meat and we have stew.  Some curry paste and we’ve got curried vegetables.  Some tofu and we’ve got a stir-fry.  Add chicken and we’ve got a classic sabbath dinner of roasted chicken, roasted vegetables and greens.  Shepherd’s pie, lentil soup, massaman curry, bubble and squeak, kimchi-vegetable soup, sweet potato pie… it all comes almost effortlessly from our vegetable cold storage.

Sharon

In some ways, the last month has been further disappointing – nearly non-stop rain has meant that even farms that didn’t lose crops to the tropical storms have lost some of their usual produce – for example, my usual source for fall raspberries in quantity lost everything.  Another source has had so much mold and mildew due to the rain that they aren’t picking either, so it looks like no raspberry jam this year.  Fortunately, we had a great year for blackberries and peaches, but raspberry was everyone’s favorite.

In other ways, there have been some heartening developments.  Several local farms have done the work of sourcing fairly local produce from farms in the region.  While the prices are up (they have to buy it), I can get bulk peppers, sweet potatoes and onions.  Some of the farms did have some crops in for the year before Irene and Lee, so while they lost all their field crops, they do have carrots, potatoes and garlic in some quantity – so one answer is more of what they do have.  Another is that in a minor crisis (and this is not minor here, but it isn’t a region-wide food failure without the capacity to transport food around either), I can rely on my local farms to source food for the customers from other farms in the larger region.  So I can add to my pantry most fall staples.

There will be some major gaps in my pantry this year – very few tomato products, and no salsa at all (Next year I’ll remember to mix it up more – I had decided I’d do all the whole tomatoes and sauce first and then the salsa when the hot peppers were riper, but that wasn’t such a terrific plan,  Definitely one of those live and learn things.

Despite being under 3 feet of water, the one really flood proof warm weather crop I did have were the tomatillos – astonishingly (given that they are more adapted to heat and drought), they’ve continued to grow unabated, where pretty much everything else but the greens drowned, rotted, succumbed to fungal disease, burned down or fell into the swamp (there is something Monty Pythonish about the ways that plants succumbed).  So along with some greens, we’ll have a lot of salsa verde and carmelized tomatillo jam.  This will definitely take up a larger role in our diets this year.

Turnips mostly survived, so we’ll eat more of those as well.  We had a good quince year, our best ever, and many local farms do have apples, so apple-quince sauce and quince jam and paste will also take center stage instead of standing towards the back.

We’ve fortunately got hay put aside, but no corn for our livestock or for us. I have some pop and grinding corn left over, and the corn stalks have fed goats and rabbits so it isn’t a total loss, but still, we’ll be buying more feed this winter than I like.

There are two implicit questions here – what will I eat this winter, and what would I eat in a disaster that meant we couldn’t bring in what we had.  The answer to both is “more of what there is” – but it would be vastly harder to adapt to in the case of an inability to bring in crops from further away.  We keep enough stored food to be able to eat all winter, but we’d grieve the lack of many of our usual root cellared staples that make that diet more appealing, and to the preserved foods that give brightness, spice and pleasure.  Still, we would eat.

To me, this emphasizes the central importance of both food production and food storage – any of us may see crop or even whole garden/farm failures in any given year, and none of us can be 100% sure that we will be able to replace what we have lost.  Food storage gives us leeway, and the option of keeping everyone fed.  Food preservation allows us to take what is abundant (and something is always abundant in even the worst years) and use it to supplement and rebuild food stores, in case not everything is abundant.\

The other thing I have learned to this is to assume less – I did not rush when the cucumber became available because ordinarily, I have another month of pickling.  I could have canned more tomatoes, put up more of the rhubarb, harvested some of the corn before the storm and dried it indoors.  Hindsight, of course, is always clear – but it will remind me next year, and as I fill my root cellar not to take for granted the idea that next month’s gleanings will be there.

I think my family has never had such an acute lesson on the importance of food storage, of keeping up with the preservation and making good use of all we have, and of appreciation of what is ordinarily available.  We are lucky – we can replace some of what is lost.  People in my region benefit both from the networks of farms that allow us to reach out a bit further from our local circle and also from the fact that we don’t, as yet, HAVE to rely on local food.  It gives us time to strengthen and build for a day when we may.

Sharon

As you may remember, we lost pretty much all of our annual garden a few weeks ago when first Irene and then Lee hit the area.  The squash rotted, the beans drowned, most of the apples blew down, the sunflowers blew over, the corn failed to mature, the potatoes succumbed momentarily to hideous fungal diseases.  I’m not complaining – really, I’m not – so many people in my area suffered so much that there’s nothing to complain about.  But it did leave me with a problem – just as peak preserving season hit, I had nothing to preserve.  I still have some surviving tomatillos, but they aren’t mature yet, and the peaches made a crop, but those are put away.  There are a few herbs left to dry, and some roots to dig from perennial herb crops like marshmallow and elecampane, but that’s about it – nothing compared to the usual burst of time and attention.  Since most of the neighboring farms had the same problem, finding sources of produce to put up is also problematic – I should be able to fill the root cellar and get some fall raspberries for jam, but that may be about it.

There’s no fall garden – the storms hit in those critical few weeks after almost all the fall crops were in, and when it was too late to mature much of anything but spinach and arugula before winter.  I’ve a small bed of each, but that’s pretty much it.  The structure of the storms was to put a rapid end to the late summer workload.

Meanwhile, we had anticipated we’d probably have a foster placement by now (and it isn’t like the social workers can conjure one or like we really can wish some poor group of kids would lose their home) and all of a sudden, I’m at loose ends.  Ok, they aren’t very loose – in fact, I should be working every second on my book.  But, well, I’m not – and I can’t.  During times when Eric is working, I could be preserving, but I couldn’t be off on the computer while the kids make mayhem.

Perhaps conveniently, I’ve been sick for a couple of weeks – nothing exciting, just a progression of minor viral things that lay me low.  My theory is that they are trying to get me comfortable with sitting on my butt drinking tea and reading an novel – and I did some of that.  It wasn’t as much fun as I remembered, though.

The problem, I’m finding, is that I’ve lost my taste for sitting around.  Oh, in the evenings, after chores, sure.  But after so many years of being so busy and working so hard, I find myself at loose ends.  Sometimes it is nice – time for walks and snuggles with the boys and odd jobs I’ve been putting off.  Some things get done better than before – my house is somewhat tidier, I cook more innovatively, my mending pile has shrunk, but let’s be honest – most of the time I’m just not desperate enough to clean or hem pants .

Instead, I find myself missing the structure of the dehydrator, wanting an herb drying room filled with boneset and peppermint.  I long for curing squash and sweet potatoes and the work of digging turnips.  I’m not sure why I miss these things – more leisure is a good thing, right?  Some parts are nice, but what I’ve learned is that both body and mind long for the discipline and joy of farmwork – if I needed confirmation I love my life, when a portion of it was removed, it called out to me.  Strange, but wonderful – to know that the dirt and I miss each other.

Sharon

I posted the statistics for food born illness from home canned food in the comments section but I will just add (for those that don’t read the comments) most botulism is infant botulism coming from feeding babies foods that adults can tolerate but are not good for babies (honey is one example). The second cause if wound infection as botulism occurs naturally. Take good care of even small injuries. The incidence of food born botulism is very small with only 21 cases being reported last year. You are far more likely to get ill from eating commercial spinach than from my home canned tomatoes. Here are the take home points. Use up-to-date recipes from approved sources, proper equipment and excellent hygiene and you will be fine.

I  couldn’t say it better.  Be *respectful* of the rules of canning, but don’t be fearful – you take your lives much more in your hands when you get in a car.

Sharon

This week I’m going to spend a lot of time on specific needs, and how to adapt your food storage to meet those needs.  Among the most common special circumstances is a childbearing woman, infant or young children.  Even if you personally are male or past childbearing, you may end up being the place of respite for family who have these issues in a crisis, and it is, IMHO, important to think about them.  I have encountered many people over the years who never expected to see their children suddenly arrive back home, to end up raising their nephews or grandchildren, or never expected to get pregnant (or pregnant again) and did.  Do not think that this information could never be relevant to most of us.  Remember, plans are good – but plans go awry regularly.

The first, and probably most essential component here is water.  I know a lot of people respond to my discussions of storing water as “ok, we’ve moved into total whack-job territory.”  And yet, I’m going to say that this is particularly important if your household includes or might include pregnant women, infants or very young children who are especially vulnerable to disease, parasites and chemical contaminations.  They also all have very little toleration for dehydration or water stress.

So if you have or might have young children, pregnant women or infants, store water, and have a way of filtering water in the long term.  If you have a limited supply of filtered or known safe water, and are worried about contamination, the last people to touch potentially contaminated water should be children or pregnant women – lifelong consequences are possible.

Pregnant women need more water and more of some nutrients.  Storing a pregnancy multivitamin if you could potentially become pregnant is not a bad idea.  Regular multivitamins will mostly suffice, though, if a varied diet is possible.  Folate (found in eggs and greens) and protein are particularly important - make sure pregnant women get more of these foods.

One issue for pregnant women may be nausea – on a food storage diet it is particularly difficult to deal with food issues.  To the extent you can, women in early pregnancy suffering from nausea should be accomodated in any way possible - the reality is that hunger makes the nausea worse and can result in a “death spiral” of being unable to eat or keep anything down long enough to deal with hunger induced increases in nausea.  This can cause dehydration, occasionally even death.  So if you are relying on food storage and have a sick pregnant woman, do the best you can to find something she can eat, if you know you plan to be pregnant and have specific triggers you might consider storing them, also if you plan to be pregnant, sea bands or ginger might work (nothing worked for me ;-) but I mention it).

Otherwise, pregnancy doesn’t require special foods.  But infants do.  Infants under 4 months (6 months is considered ideal) should be exclusively breast-fed whenever possible.  Breastfeeding is essential – and in a crisis, it can actually save lives.  Formula often becomes unavailable in a crisis, and a nursing mother can not only keep her own infant hydrated (even if she is suffering from dehydration she will continue to make some milk) but potentially other infants as well who can drink expressed milk in a bottle or cup or be taught to nurse (sometimes).  While not every woman can nurse, far more can than do, and for longer than most American women do. There’s more on the value of this here:

http://casaubonsbook.blogspot.com/2007/12/52-weeks-down-week-30-nurse-and.html

But what about women who can’t nurse, or those who adopt? And, for that matter, I’m going to say something that most mothers don’t like to hear.  We aren’t immortal or invulnerable – trust me, I know how it feels to believe that you have to be ok, because your children depend so much on you.  But things happen sometimes to mothers.  And the survival of our babies and children shouldn’t depend on the ability of any one adult to be present and to feed them.  So having some kind of backup situation makes sense.

That backup situation could be another lactating woman in close proximity, it could be a goat (not a cow), or it could be a store of infant formula.  I know that we should whenever possible, store what we use and vote with our dollars.  But every time I had a baby, before I gave birth, my husband and I bought a six month supply of generic, cheap infant formula.  It lasts about 2 years in storage (and unopened can be safely used for another year or two, but will lose nutritional value and may not adequate, so do this only in a dire emergency to keep a baby alive – a wet nurse or goat would be better) and before it expired, we would give it to our local food pantry that always desperately needed formula.

I am a passionate advocate of breastfeeding – but I care much more that babies live even if their Moms aren’t around, or can’t nurse them, and someone be able to take care of the babies around them. Only you know if your circumstance merits doing this, but it is something to think seriously about – I think of it as a charitable donation, one I hope never to need myself.

Once an infant is 4 months old (again, six is considered optimal, but by 5 months my kids were always grabbing food out of my mouth at the table, so thought they were ready), you can gradually begin transitioning them to mashed up solids.  (Actually, when I was an infant, solids were begun as early as 6 weeks – this is not recommended now, but if formula or breastmilk were in short supply, it could be considered – again, do it only if you have to.)  Waiting longer is considered better, particularly if you have a family history of food allergies.

Babies don’t need “baby food” per se, although it is good to start them on mashed up very simple, low allergen foods like white rice, greens, potatoes or orange vegetables.   But again, they should be primarily getting their food from mother’s milk, goat’s milk or formula until nearly a year – babies need a high fat, high protein, high quality diet.  If you think they may come into your orbit, store for them.

Young children, under 2, need more fat than most people, so storing some extra high fat food is a good idea.  Fish oil is a particularly useful thing if you can keep it cool, because it enhances brain development. Otherwise, they simply need a balanced, healthy diet.  But this can be tough with young children, since toddlers often are extremely picky eaters.  This means that storing familiar foods and getting kids familiar with whole foods used in storage is especially important.

Toddler pickiness has some evolutionary advantages – as they get more mobile, they get more choosy about what they eat, which is protective.  It is helpful to recognize that this is a passing stage, and just concentrate on finding foods they like.  Remember also that toddlers often have to encounter an unfamiliar food over and over again before they will try it – keep trying.   Generally speaking, if they aren’t making a radical dietary transition – that is a complete break from familiar foods – which they shouldn’t be, since we’re all trying to eat what we store – kids won’t generally do themselves any harm.

For healthy older children, I think a low-tolerance policy towards picky eating is important – I’ve written more about getting over picky eating here.  And again, kids make it extra-urgent that you begin eating out of your food storage regularly.

Sharon

One of the things I found as I became more expert at food preservation, and started to spend more time teaching and talking about it is that most of us have a mental image in our heads when we hear “preservation” mentioned. We think about canning, and about our grandmothers standing over a kettle in August, often for days on end. Indeed, when I did interviews they almost always began with someone’s memory of putting by food – and always by canning.

Now canning is a great technique for certain foods, and if it is done right at home, it is both safe and yields a much better tasting product than any industrial scale food could ever offer. And how would it not?  Instead of a company buying a whole orchard’s worth of peaches, all standardized to produce good canning quality but little flavor, shipped for several days after green picking, and then industrially processed, you can take peak-ripe food, often bought very cheaply at the height of the season or grown in your own garden, and process it to your own taste. I do a fair amount of canning, and I enjoy it – in part because I also don’t spend weeks over a hot kettle.

But assuming that canning is the main form of food preservation available to us doesn’t serve us all that well. People who have that mental image of grandma with a hot pressure canner (or worse, the image of an explolding pressure canner – old ones did explode sometimes, but they don’t anymore) immediately leap to the conclusion that storing and preserving food is too much work. Plus, for those of low income there’s the barrier of acquiring equipment, and it takes time to build up a supply of used canning jars – and new ones are pricey.  You either need new lids or better, the reusable ones, but they also can be costly.

Now all of these issues can be overcome – it is possible to shift the season of some canning. For example, I plant my main crop of cucumbers in late June or early July, rather than in May, like my neighbors. This means I’m not making pickles and running the stove in August, but doing it in late September, when the heat of my stove is wanted anyway. By using other food preservation techniques, and only canning when that’s the best way for my family, I get more free time, and cooler. Laying out sweet corn in my solar dehydrator in August means that after a short bit of cutting, I go in and drink iced tea and allow the sun to do my work for me. Preserving food doesn’t have to be hard – although there is some work involved, of course. But as long as we’ve got the assumption that it must be, we won’t experiment.

Moreover, the other reason this bothers me is that canning is a fairly new technique.  It was developed for Napoleon’s army in the early 19th century, so we’ve had canning for less than two centuries. On the other hand, human beings have been putting food by as long as there have been human beings – in cold or dry periods where crops do not grow, and for years of crop failure, drought or disaster, taking the excess of summer and autumn and putting it aside for times to come is one of the most basic and necessary of human activities. While canning is very useful for some things, if human beings couldn’t store up food for dry or cold seasons and eat well without canning, we’d all pretty much be dead. I don’t like to give canning pride of place simply because doing so crowds out the other ways we can preserve food, and our long and deep history of holding summer through the winter or the dry season.

Preserving food is simply too useful a technique to be abandoned because we assume that preservation means “canning.” During high summer, at the produce peak, most farmers have bulk quantities of produce for *vastly* less money than retail prices. The same farmer that sells tomatoes for $2.50 lb may have a bushel for $20 (these are real prices, local to me, your own will vary by location and the season). A bushel of tomatoes will keep you in salsa and sun dried and fresh salad tomatoes for quite a while if you can come up with the $20, and will get you five times as many tomatoes as the same $20 would get you buying retail.

Potatoes in the fall run 70 cents a pound or more here – or 50lbs for $12. It doesn’t take a math genius – and while many smaller families might quail at the thought of using up 50lbs of potatoes, it actually isn’t that hard if you can use the simple technique of natural cold storage (commonly known as root cellaring, although you don’t actually need a cellar, just any place that stays cool and doesn’t freeze – an enclosed porch, spare bedroom closed off from the house, an old fridge or freezer on a porch, a garage, hay bales in a barn). You’ll save a lot of money, trips to the store, and if you don’t eat them all, you can plant them in the spring when they begin to sprout and make more potatoes.

Season extension, natural fermentation, cheesemaking, dehydrating, preserving with sugar, salt or alcohol, natural cool storage – all of these are great ways to store some food. And with some judicious canning, together they make a complex and wonderful diet for the seasons of our lives in which things do not grow. But no one technique is all.

Whenever I do interviews or teach classes, the first thing I do is try to very gently let people know that this isn’t all about canning. Sometimes someone confesses that the thought of pressure canning makes them nervous. What I tell them is this – it is true that pressure canning can involve risk of botulism bacteria. However, so does eating industrially canned food – there’s no magic in the industrial process that precludes this (in fact, there was an outbreak in commercially canned chili just a couple of years ago). If you are attentive and pressure can correctly, there is no reason to be afraid of it.

However, there’s also no need to fetishize canning. Most of the other techniques we have used over the years to store food fell into disfavor, not because the techniques were valueless but because of the excitement generated by canning in the first half of the 20th century. Like baby formula and suburbia, canning was seen as modern, progressive, scientific and clean. And like baby formula and suburbia, things that might, in small quantities have been extremely useful were taken to ridiculous extremes. At the same time we were giving up the breast largely because of our sense that formula was progress, we were also giving up natural cold storage, lactofermentation and drying food.

Canning is a great addition to our repetoir – some things couldn’t be the same without it. But it is only one of many tools. The trick is for us to reclaim what is worthwhile about our past (actually that may be a large chunk of our overarching project, not just our food project) and to put things like canning into perspective – as part, but not the whole of the basic human project of provisioning ourselves.

Sharon

I did learn it, however, the first time the zucchini exploded, the first time we had more peas than we could eat.  I learned it when our first year household budget was a grand total of 17K for Eric, Eli, me and new baby Simon.  The vast majority of that money was going to be spent on the mortgage.  3K of it was eaten up almost immediately when our well line burst.  That first year garden I planted turned out to be a big chunk of the food budget.

I found books at the library and in bookstores about food preservation, but most of them weren’t that concerned about energy usage – I wanted to know what the most efficient way to keep food was.  A lot of them didn’t seem that concerned about taste, either – yes, home canned green beans taste better than grocery store ones, but is that really the best we could do?  And they left out a lot – I was getting three gallons of milk in barter for our eggs from a dairy farming neighbor.  How do you make butter?  How long does it keep?  Another neighbor shared her garden produce – the USDA said canning pumpkin wasn’t safe anymore.  Were they right?  What else do you do with it.

I had time (or as much time as a graduate student writing a doctoral dissertation and the mother of a toddler and a newborn 20 months apart ever has) more than I had money, so I could experiment.   I did experiment – a lot.  We were given a huge bag of figs, and I pickled a bunch of them.  I learned not to pickle figs.  We went to the pick-your-own to get strawberries and then dried them, because I didn’t have enough canning jars.  I learned definitely to dehydrate strawberries.  I made butter.  Because of my pregnancy, I was  throwing up every 45 minutes, and an elderly Russian lady at our synagogue suggested I try fermented foods.  Kimchi and pickles became my best friends.

Despite our tiny budget (which did get bigger after that first year), we ate well.  Actually, we ate better than we had ever eaten before.  We felt good.  Even our picky toddler ate the fresh, delicious stuff we had.  The second year, the garden got a lot bigger, and again, we learned more tricks of the trade for food preservation.  Moreover, I was more and more concerned about resource use – how did we optimize this – how did we balance our energy consumption for preservation to ensure we came out ahead of industrial food.  And how did we make it more delicious still?

It felt, in a lot of ways, like we had to reinvent the wheel.  Don’t get me wrong – I had a lot of mentors – most of all the late, great Carla Emery, who became a personal friend.  I had a long human past to go back to – after all, food preservation is one of the oldest of all human activities, long predating agriculture.  And yet, inventing it for here, on a local diet, with a modern food sensibility and concern for health and safety felt new, as much as it was very, very old.

I decided to write _Independence Days_ in large part because of an encounter with a woman at the 2007 Community Solutions conference.  She asked me what she should do to eat locally when her 20 week CSA delivery ended.  It was a familiar question – my own CSA customers asked me the same thing, or they puzzled – why was I giving them so much cabbage and garlic in the fall, more than they could eat in a week?

It occurred to me at that moment that we’d lost our attachment to the cycle of preserving, the sense that this was natural, that abundance could be met by strategies to extend its life.    The Independence Days Challenge and the book of the same name emerged from that encounter – from the recognition that others were asking the same questions I had asked about how to keep eating locally.

I’m still learning.  I still consider myself a low-level cheesemaker, with a whole host of new projects I want to try.  Since my grad-school days, I’ve done little experimentation with alcohol making – now that Eric keeps bees, I want to make mead.  I’ve got plans to try some new lamb sausages and Carol Deppe’s book _The Resilient Gardener_ has challenged me to explore squash drying more thoroughly.  Lots of new stuff to get at.

Last year, I had my best preserving summer ever – and my worst preserving autumn in years.  We went away for 10 days in early September on  trip I wouldn’t trade for the world – my kids got to see the National Zoo and Monticello, we met new friends and took our first ever family vacation that didn’t involve mostly relatives.  I got to speak in front of Thomas Jefferson’s vegetable garden.  Given that I suspect that kind of travel may close to us over time, I’m grateful we got it. But the one-two punch of ten days gone (and more days in catch-up) and the Jewish high holidays coming in September meant I got almost no preserving done in the early fall – and an early frost meant that I lost my chance for a lot of good things.  The fall raspberries were gone before I got more than a dozen jars preserved.  I missed some of my favorite apples,  I didn’t get enough tomato sauce done to last the winter.

As I said, I’m still learning. I suspect this year, as we add to our family will bring new imperfections and failures.  I’ve come to terms with the fact that I may never get it all right.  My years of Independence Day Challenges, however, have taught me to appreciate what I have done, what I do try – what has come to be part and parcel of my life, as routine as laundry and dishes.  It has taught me to count every jar with pride, and to remember that next year comes again with new possibilities.

My eighth food storage and preservation class starts today – I feel like I know more than I did for my first class, I’m better prepared.  I also feel like I’m never prepared enough – on the one hand, this stuff is important, it can be the difference between security and insecurity, sufficiency and insufficiency.  Food matters.  On the other hand, I feel just as uncertain as I suspect my students do – worried they’ll have questions I can’t answer.  But I was a teacher for a long time before I started this subject – I have come to appreciate questions I can’t answer, because they take me places I didn’t know to go.

I have rhubarb to can, rhubarb I planted a few years ago that came back despite the depredations of chickens.  I have raspberry leaves to dry for tea, and some to feed to the rabbits – they just appeared under the spruces, and we let them grow.  I have bok-choy bolting in the heat that could still make kim chi – or could be tosssed over the fence to the goats if I don’t get to it.  My place, this place I know better than any other I have lived in, is filled with abundance, tolerant of my imperfections and ready to go.

Sharon

BTW, I still have two spaces in food storage and preservation. If you’d like one, email me at Jewishfarmer@gmail.com!