By Laverne Stewart
Generations before us knew how to eat well with little money.
Anyone who lived through the Great Depression and World War II knew how to make a dollar stretch and prepare frugal yet deliciously satisfying meals.
Everyone grew vegetables in kitchen gardens. Many had a cow for milk, cheese, and butter. Most raised chickens for meat and eggs. Some hunted wild game and fished for seafood. Much of this food was preserved through pickling, smoking, and salting, which sustained families through the long, cold winters until spring arrived when the cycle of growing, preserving, and storing foods started once again.
Parents and grandparents taught children these skills. At an early age, they learned that their vegetables came from the soil. They understood that the chicken, beef, venison, and fish they ate were once living creatures.
In this weeks Grocery Ninja, Stewart discussing the preservation of foods.
It saddens me that many of us have lost the skills of self-reliance regarding food. I am certain that the foods grown and preserved by our ancestors were nutritionally superior to what we are eating today, much of which is shipped thousands of kilometers before it reaches us.
Fortunately, many are rediscovering food preservation methods and using them to build food storage pantries. There’s nothing more satisfying to me than going into my pantry and looking at the foods I have canned over the summer and fall to enjoy throughout the winter months.
Last week, I found a great deal on plums that were half-price. I decided to buy them and make homemade plum sauce. Six bottles are now in my pantry, ready to enjoy with egg rolls. Each jar cost me $1.50 to make. I’ve never made it before, but I will again. This homemade version is far superior to any store-bought version.
According to safe food preservation guidelines, high-acid foods, such as jams and pickles, may be preserved in a water bath canner, which reaches 212°F. Low-acid foods, such as meats and vegetables, are only safely preserved using a pressure canner, which reaches between 240–250°F. While I am comfortable using a water bath canner, I have yet to use a pressure canner. I am told they’re perfectly safe provided you follow the canning process guidelines, although an irrational fear of blowing up my kitchen is stopping me from trying it.
I do dehydrate and freeze foods often. Soon, I want to learn the art of food fermentation. Kimchi, sauerkraut, kefir, kombucha, and yogurt are examples of fermented foods. According to nutritional research, these foods aid digestion and improve our immune systems by introducing beneficial bacteria into our bodies.
Whether we grow our own food, buy from farmers’ markets, or shop at grocery stores, it’s possible to ensure food security by building up a food storage pantry over time.
When you see a sale on items you routinely eat, stock up on as much as will fit into your grocery budget. You’ll be surprised how quickly a food pantry can grow. Even if you buy a little at a time, you’ll build your food storage while saving on your grocery bill because you won’t be paying full price, and you’ll have what you need when you need it.