Preserving Memories


Heidi NawrockiAs my husband and I were out weeding in the garden the other evening, we realized that we will soon need to increase the output of our garden. Our kids' appetites are growing with them, and they love fresh fruit and vegetables. We have plans for an orchard in the spring, a vineyard, kiwi, and berry bushes. We love growing vegetables and are drawn toward heirloom varieties. And along with growing our food, we have a new-found love of preserving our food.

My early memories of canning aren't exactly happy ones. I remember being forced (or so it seemed at the time) to sit for what seemed like hours snapping green beans with my mom and grandma to prepare for the pressure cooker. Or the tomatoes. Oh, the tomatoes! The food mill was always attached to the banister on the deck, and we took our turns pushing them through to squeeze out as much juice as we could. But, that's generally where my participation ended. While I enjoyed the fruits of my parents' labor, I wasn't keen on learning too much about the process.

Fast forward 15 years or so, and now here I am with my own children and garden. My husband and I have plans to grow as much food as possible so food preservation is something we are excited about. A few years ago, we got beets for weeks on end from our CSA (Community Supported Agriculture). We had no idea what to do with them at the time, other than cooking them in a balsamic/sugar glaze. While it was wonderful, we grew tired of the same thing. Now that we have grown our own beets, and have fallen in love with their earthy flavor, we have been enjoying preparing them in different ways. One of our favorite things to do is pickle them. It's so fun popping open a jar of beets in the middle of winter. The smell and taste transport us back in time to warmer weather and fun in the garden.

Pickled Beets

But, for us, preservation isn't just canning. We also freeze as much as we can. So far this summer, we have frozen a gallon each of strawberries, black raspberries and blueberries. I'm going to pick more blueberries tomorrow so we can can some jam or pie filling. We also prefer to freeze our green beans. Last summer, my daughter's first food was a green bean. We gave it to her to play with during dinner one night and the next thing we knew, she was eating it.

And we also enjoy keeping things in our root cellar that don't need much work at all – winter squash and potatoes. Other than the picking, that is! And we also love dried beans. We joke and say that beans are the lazy gardener's best friend. Plant some seeds, watch the plants grow, watch the plants wither, and harvest the beans.

7/26/2014 8:10:59 AM

Heidi, I too can remember those days when the harvest was coming in from the garden and peas needed to be extracted from their pods and beans needed the strings removed and snapped. I don't really remember the preservation process but then after being tortured with the extraction and snapping process, I probably was allowed to escape to the woods and creek exploration. As a young kid nature fascinated me every time I entered the wooded area of our farm which would now be considered an acreage or a homestead. Eighty acres just is not considered a farm in Nebraska. ***** My interest in gardening through out the years was squelched by the family members that really didn't see the need of all that extra work when a can of peas or green beans could be purchased at the store just down the block with much less effort. Only after retirement has the passion for gardening been resurrected. I still am not big on preservation but I do try to grow allot just to give away. This year potatoes are doing real well so I'll be figuring out a way to store them through the winter in my food storage room. Squash and pumpkins store a long time as well. ***** Have a great preserving memories day on the homestead.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters