Tis the season for the harvesting of fruits and vegetables in some parts of the world.  Do you realize these can help expand our food pantry?

The days of yore has seen many of our grandparents and women folk gathering in their kitchens making merry with talk, gossip and gathering all around in each others kitchen.  Pots bubbling, steam in the air, bowls of ‘stuff’ here and there and no room to maneuver and curious with all the hub bub going on that has such a crowd and noise going on.

Fall has always brought the tradition of harvesting food.  Farmers can be found at the local Farmers market and Fall festivals, selling their vegetables and fruits.  Yet, some people will pass them by without buying.  Why pass them by when that food surplus can be preserved and fill our own pantries and cupboards at home, reducing our food costs?

Today, most societies have many appliances and methods to preserve food.  Foods that are preserved are equal (if not more !) in nutritional value as their fresh counterparts.  Commercial preservation methods of foods are strictly controlled by legislation to prevent food borne illness to the populace and are improving with reducing salt and sugar content for promotion of  healthier diets.  Popular methods that are available to preserve foods are drying, freezing and canning.  Do you know or practice any of these methods?

Fresh food at the local market is not always healthier therefore having your own garden and harvesting at the peak point of ripeness, improves the quality and retention of vitamins and minerals. Produce sold at the local store may be up to a week old and may have been harvested prior to full ripeness thus losing out on the actual nutritional value.

One of the most popular methods is canning foods. Canning food as we know involves sterilizing both food and containers. This helps reduce the opportunity for spoiling to occur in the food and prevention of salmonella or worst, botulism. Freezing is done with the use of vacuum sealed packaging and the freezer, drying foods can be done with use of a smoker, heat or kitchen dehydrator. Even our NASA astronauts eat carefully preserved foods high in nutritional value to maintain their health.

The skills of preserving foods can be learned easily through online resources, friends, family or your local community college. I would also suggest for those who already have these skills, offer classes in your community to teach others and generate a extra source of income. It is a skill that’s been practiced by every race, around the world, for generations. Smile at that farmer with the basket of vegetables and fruit and see what you can preserve and cut your food bill.

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The following recipe makes for a great Christmas or other special occasion gift and is quite delicious. It will be greatly enjoyed and make you blush with the compliments you’ll get.

Sangria Wine Jelly

1 ½     Cups, dry red wine
3/4      Cup, orange juice
2         Tablespoon, lemon juice
3 1/4   Cups, sugar
1         Pouch, Certo liquid pectin

Combine wine, orange juice, lemon juice and sugar and bring to full roiling boil, stir constantly.

Add Certo pectin, continue boiling 1 minute. Remove from heat. Skim off foam.

Pour quickly into sterilized jars, filling to 1/4 inch from rim. Seal. Let stand till set. Makes 4 cups.

Serve crackers with cream cheese, topped with the jelly.

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Article(C)2009 Dame Scribe, all rights reserved. Dame Scribe creates articles and posts online. She creates articles on business skills & development, health, science, technology and society and has a strong passion for writing.