A season of rewards

I canned a lot of food this summer and it wasn't until now that it felt so right to dig in and enjoy, (unfortunately this is not my pantry!)

Preserving in this fashion- food stored in an air tight environment, has a long history. One which I learned about from Blaine Pearson, owner of the Preservery.

Blaine tells me that "Romans preserved foods in honey and thousands of years later- we are finding jars filled with ancient foods”. In more recent times in North America, back in the days on the farm, people were forced to put food up to feed their families over the winter months. Preserving via canning made a modern re appearance.

However today, Because of the convenience of the supermarket, we no longer need to store our food in this fashion and as a result canning has become a lost art.

Blaine believes in small batch preserves as well as buying or sourcing produce as close to its kitchen as possible directly from the people who produce it. Noting that our growing season is limited, we can take advantage of the produce that is in season, capturing the nutrients for a later date.

Unfortunately the Preservery sold out of there pumpkin marmalade, strawberry chamomile jam, strathcona blackberry jam, green tomato relish and citrus blueberry conserve- but get on the mailing list for updates on next seasons divine creations.