March 10 2010 • Posted by corene

Hipster Homesteaders?

An article about the “trend” of home-preserved food on Slate yesterday certainly did stir the jelly pot.  Is home canning and preserving just another foodie flight of fancy that will come and go?  And who decided this was an in-vogue hobby anyway?  I’m sure families living and working on a farm would see things a bit differently.  This photograph is the last batch of my husband’s Grandmother’s green tomato relish.  She passed away in 1996.   

Things like this become trends when people who try knitting or Bikram Yoga or another hot activity that is widely blogged and reported upon decide to get in early on the next big thing.  Those who stop will find it tedious, exacting or expensive.  Those who stick with it are the ones who enjoy it, who are committed to it and who see the value to themselves and their family.  I think it sounds like tons of practical fun.  I’m sure there is likely to be a lot of Ball jars in the recycle bin in the near-ish future, which is of less concern than ‘what’s gonna happen to all those backyard chickens?’

A few years ago my good friend and I made our own Bratwurst.  I totally admit that I felt very foodie and cool when we acquired the mile long intestine used for casing from the local butcher.  But then instead of an afternoon of self-congratulating and styled photos of our sausage – we ended up having a blast and really learning about something new.  Then 20 of our closest friends came over for Oktoberfest. 

My plan for 2010 has been to finally learn the art of canning.  Maybe I read something about the ‘trend’ and my subconscious led me to this decision - but who cares?  Making your own anything is very gratifying.  It feels good and learning how with my husband and daughter sounds like the very best kind of tradition in the making.  We’ll be looking to this 15 year old, beautiful green tomato relish for inspiration.  Any backlash towards the industrious food-types out there that causes a stir in the blog world can be duked-out on the interwebs.

So yes, I’ll be hopping on the canning bandwagon – but I also intend to be on the leading edge of the ‘blanch and freeze” movement.  Just you wait.  I, um, just need to get my technique down.  Stay tuned…and I’d love any ideas.