Master Food Preserver Dishes On Canning And Perfect Pickles
When was the heyday of canning and “putting food up” in America? Hard to say, but not anytime recently. At this point, Americans are much more likely to buy a jar of pickles or jam at the grocery store than to make it for themselves. So, without the know-how being passed down from generation to generation, how can someone who is interested learn the basics of preserving their food? Well, with a book, of course. Morning Shift talks to Christina Ward, master food preserver and author of the new book Preservation: The Art and Science of Canning, Fermentation and Dehydration about what she does and what lessons she’d like to pass along to the public about preserving food in a way that’s both safe and delicious.
GUEST: Christina Ward, master food preserver and author of the book Preservation: The Art and Science of Canning, Fermentation and Dehydration