Put ‘em Up!
People in the country and in the city are looking for ways to reduce their carbon footprint and get back to the land. My guest this week is Abigail R. Gehring -- editor of the new book Self-Sufficiency: A Complete Guide to Baking, Carpentry, Crafts, Organic Gardening, Preserving your Harvest, Raising Animals, and More. The book presents basic ways to get “greener.”
We’re focusing on preserving the harvest. Abigail tells me about freezing, canning, and drying fruit, vegetables, herbs and more. I’ve got questions – she’s got answers. Should you blanch most vegetables prior to freezing? (Yes.) Do you need a commercial dehydrator to dry foods? (No, but a wood stove comes in handy.) Do some things change flavors when frozen? (Yes, and some get stronger). What’s the difference between hot and cold canning? (Canned tomatoes from the garden, below.) Tune in this week and learn a lot about putting things up to extend the edible season right through to next summer, and much, much more when Self-Sufficiency hits the bookstores next month. You’ll hear about my cold cabinet butternut squash, as well.
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