Canning and Preserving Classes
Our Preserving Equality: Preserving Fruits and Vegetables Project
We now grow our own food and can, preserve and pickle what we can’t use right away. This process lead us to another project called Preserving Equality: Preserving Fruits and Vegetables, where we playfully invoke the importance of ‘preservation’ in both historic house museums and in the local food movement. Preserving fruits and vegetables is a critical part of sustainability. It allows us, for example, to partake of the delicious scent and flavor of a peach in the dead of winter by opening a jar of local preserves, instead of relying on peaches shipped from halfway across the globe. Since local fruits and vegetables are so abundant and delicious during certain times of the year, we decided to can the excess and sell them to the public to both generate income for the soup kitchen and to educate the public about seasonality.
