Not Your Grandmother's Canning

Public domain image of preserved food in the 1940s. From the Library of Congress. LC-DIG-fsac-1a35476

I'm cheating just a bit by posting this [it isn't about Trinidad or H Street], but I thought it would be of interest because I know many people in the neighborhood who are currently learning about such preservation methods so they can enjoy the fruits of their gardens all year round.

Saturday, October 18
10 a.m. – 11:30 a.m. Urban Gardening Series
Not Your Grandmother's Canning
Historical Society of Washington, DC
801 K St. NW at Mt. Vernon Square
Admission: Free

Canning or "putting food by" has gotten a whole lot more interesting than just stashing tomatoes in the pantry. Not that there's anything wrong with canned tomatoes—or canned tomato sauce, or green beans or all the other good things from your garden that you store for the
winter. But there are many other ways to preserve food that will add zip to your larder, or your holiday dinner table.

Think pickled figs, fermented kimchi or green tomato and apple chutney. Flame grapes pickled with tarragon might be just the thing for your Thanksgiving relish tray. How about homemade gravlax for hors d'oeuvres? Or sage jelly for your favorite biscuits? Pears in Calvados, perhaps, for dessert? Homemade preserves add a personal touch to gift giving.

Food writer, gardener and personal chef Ed Bruske leads a culinary tour of traditional food preservation methods updated for a hip urban kitchen with a minimal amount of fuss or equipment. Ed writes for Martha Stewart Living and Edible Chesapeake magazine, as well as
maintaining a daily food blog, The Slow Cook (www.theslowcook.com). This presentation is given in collaboration with D.C. Urban Gardeners. Ed is past-president of D.C. Urban Gardeners. (13 to Adults) RSVP@historydc.org or 202-383-1828 FREE