A Dilly of a Growth Spurt in the Canning Business

Peaches, cucumbers, and peppers - if it fits in a jar you can preserve it for a mid-winter burst of mouth sunshine.

The Wall Street Journal's October 15, 2009 article, Putting Up Produce: Yes, You Can by Ana Campoy shares recipes, history, and encouraging statistics about how a junk economy and a major shift towards healthy eating has found people stove-side boiling, sterilizing and puttin' up for winter. Great news for farm-based programs who have long included food preservation in their public programming. Here, a few examples (many events have come and gone with the fruits and veges they featured but they are good examples to model as you plan your programs for next year).

Appleton Farms
Stone Barns Center for Food and Agriculture
Land's Sake
Howell Living History Farm
Sun Barn Farm
Hudson and Saratoga Local Foods
UBC Farm
The Rodale Institute

If you have or will be running a Canning Program anytime soon, add it in the comments below.