MOUNT VERNON — Along with this summer’s renewed interest in local produce comes a renewed interest in preservation of that produce for winter use.
At Saturday’s “Fresh, Local and in the Can” workshop at the OSU Extension office, 24 people got a lesson in the basics of canning, freezing and drying foods, as well as seasoning, marinating, grilling and whipping up dishes using foods that grew in Knox County.
LuAnn Duncan, Extension educator, and Certified Executive Chef Paul Higgins presented the workshop, and shared their years of experience as they worked together in the demonstration kitchen.
Green beans, in season now, are easily prepared, blanched and canned or frozen. Blanching, said Duncan, stops the enzymes that make food mature and spoil.
“Freezing doesn’t do that, nor does it kill bacteria,” said Duncan, who added that as little of the ends of the bean as possible should be cut or snapped off.
“Most of the nutritional value is in the ends,” she said.
“What I learned from LuAnn,” Higgins added, “is the less cutting, the more nutrition.”
But since the only way to remove corn from the cob is to cut it off, the audience learned another tip from Duncan: Stand an ear of corn in the narrow hole in the middle of an angel food cake pan and slice downward, which allows the corn to fall into the pan.
Duncan noted that modern-day canning jars are often tempered for both the freezer and boiling water, and advised looking for the word “freezer” on the jar. She discussed “head space,” the practice of leaving 1/2 inch of space at the top of the jar, removing air bubbles by inserting a small spatula into the jar and wiping the jar’s top before placing lid and ring.
She demonstrated her pressure canner, letting the audience experience the sound of the gauge rattling from the steam.
“Don’t walk away from the canner,” Duncan advised. “And canning isn’t the time to get creative with your recipes.”
Higgins said he learned much about food preservation since he and Duncan began researching for the workshop, including the importance of preserving food carefully to retain as much of its natural flavor, color and texture as possible.
“Particularly when we’re dealing here in Knox County with fresh, local foods, let’s taste those fresh, local foods,” he said, noting that his criteria is what food will look like on the plate. “You not only eat with your mouth, but with your eyes.”
He said his motto is, “It’s not just the food, it’s the experience.”
Higgins suggested enhancing vegetables with vinaigrettes, marinades and herbs. He said he rarely boils vegetables, preferring to grill them outdoors, year-round, including the locally famous “candy” onions sold at the farmers markets that he peels, quarters and wraps in foil for grilling.
Duncan demonstrated her electric dehydrator, which dries foods and causes their flavors to intensify. She cautioned that diabetics should be aware that naturally occurring sugars are concentrated in dehydrated foods.
As the pressure canner cooled and the gauge stopped rattling, Judy Golas — who is employed full time — asked if it was necessary to wait until the canner cooled completely before removing the jars and going to bed.
Duncan assured her that she could get to bed early and remove the jars the following morning.
“That’s the best thing I’ve learned today,” said Golas.
Toma Lord said she attended the workshop because she wants to control the food that goes into her family.
“I buy local because I want to know what that cow ate,” she said. “I have a quarter beef, a hog and a lamb coming in for freezing. And I needed reinforcement of how to keep things safe. It’s very convenient to freeze food, and you get a really nice product, but I need to make room in my freezer. I have a huge basement, and I need to explore other methods.”
A second food preservation workshop will be held Saturday at 10 a.m. at the Church of Jesus Christ of Latter-day Saints, Beech Street in Mount Vernon.
