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Written by Julie Heinrich
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Tuesday, 17 November 2009 |
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The apples are falling off the trees and you still have a bag of tomatoes left from that summer garden. Or, perhaps you’re seeing big bargains on berries at the store and would have a hand in the jam you spread on your toast each morning. What to do? Can it!
Just think of all the pricy gourmet food items that you could make and share with friends: red pepper jam, tomato chipotle salsa, chutney, or apple pie filling. The Agriculture Collaborative of the Mid-Region Council of Governments enjoyed a visit from State Fair Canning Judge and Albuquerque Journal Food columnist Patricia Aaron. Sometimes called the Martha Stewart of New Mexico, Patricia’s advice is wise: “Cooking is an art and canning is a science. Follow the directions, don’t take shortcuts, and you’ll have a safe and delicious product to enjoy all winter long.”
While the focus was canning, Patricia emphasized that there are actually three methods traditionally used for food preservation: drying and smoking (the oldest form), freezing, and canning. However, in order to keep molds and bacteria at bay, it is important to follow current methods for safe preservation. Patricia emphasized that if your canning book is dated older than 1994, you’ll want to consult the guidelines produced by New Mexico State University.
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