I've canned a bit on my own, but mostly for fun (applesauce, maybe some jam). My sister is a champion baker: she grinds her own flour and bakes her own bread (it's AMAZING). She also gardens and makes great salsa.
I'm a foodie, I like to experiment, and you know, I'm ready to dive in. Fermenting seems especially appealing to me.
|Beer: bubble, bubble,|
not too much toil or trouble
|Yogurt and Whey|
|Hens are forbidden to me... for now...|
So, why does a suburbanite like me want to get so feisty with food preservation? I think I'm becoming more aware every day that I need to be more of a locavore, and in a climate like Maine, that means if you really want to eat spinach in January, you gotta do something. And the science experiment aspect is pretty fun too. I'll keep you updated with more news!