When did preserving food start and how does it compare to today? Caroline Craig gives you a brief history. More video at [ Ссылка ] Caroline grew up on a farm in New Hampshire and has been growing, preserving and preparing farm fresh food her whole life. She currently does the same at Cogswell's Grant Farm in Essex, MA, where she gives canning and other lessons.

Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network.
[ Ссылка ]

TRANSCRIPT:
Today, we're going to talk about canning. But canning is sort of an old-fashioned term because today's modern housewife doesn't use can. We use jars, so let's talk about preserving.

The Indians preserved their food in pits in the ground. The primary staple of Indian food were meats that they hunted and had to preserve, of course, for the winter. They did not trying to preserve vegetables, fruits, et cetera, only nuts, so their menu was extremely restricted.

The use of crocks in the early American preserving was mostly for vegetables like cabbage that could be made into sauerkraut, vegetables that could be pickled in some way preserved with vinegar and sugars of various sorts. So it was more difficult to expand your winter menus.

Today's modern housewife is more apt to can the things that are easy, and one of those very popular items is tomatoes. I also enjoy doing fruits, peaches, apples, berries all sorts. Vegetables are much more difficult to preserve because they take a lot more time to process and are usually done in what's known as a pressure canner.

Pressure canning is very technical, and very demanding, and carries a high risk. I enjoy doing things that are much easier.

свернуть