Slow Food for Thought...

“Defending the earth means safeguarding biodiversity, the landscape and farming. Those who haven’t seen the importance of farming haven’t understood anything!”
Carlo Petrini, Founder of Slow Food

Tuesday, September 1, 2009

Canning 101

Please join us in welcoming Slow Food member Nicole Klue as guest blogger here at Slow Food Northern Ohio. Nicole is a talented home cook, a local food advocate, and also authors her own blog Nicole will be posting from time to time here, helping out with upcoming Slow Food projects, and serving as our Akron Food Community Coordinator.

Canning 101

It's no surprise, what's old is new again. And personally speaking, I love it! We are canning and pickling like our grandparents, and not only preserving food but a part of our food heritage.

I remember walking into my grandparents fruit cellar as a kid, and finding rows of jars filled with preserved tomatoes, beans, peaches, peppers, dill pickles, and jams. When we needed sauce for pasta, I just went in and grabbed a jar! It was wonderful and amazing, and an everyday part of my family's food culture. My mom followed, canning fruits and vegetables as well, and now it's up to me to keep this tradition going.

Of course my journey has been very different than those who came before me. I have the Internet, and a plethora of books and magazines to help me along. And once you learn the techniques, you can enjoy seasonal produce all year round!

With our gardens at full production, now is the perfect time to learn about canning. If you're just getting started there are many resources for you, including an upcoming class provided by the Cuyahoga Valley Countryside Conservancy.

Canning 101, lead by Niki Franchi
Countryside Farmers' Market Adult Cooking Class
Saturday, September 19th
10am-1pm at Old Trail School
Cost: $40

To register you can send an email to, or fill out this registration form.

If you can't make it to the class, consider one of these helpful books:

Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

By Eugenia Bone

Jam It, Pickle It, Cure It: And Other Cooking Projects
By Karen Solomon

Or check out this website:

Enjoy the season's bounty all year long!

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