Who We Are

The past few years, the area where I live, Crawford County, Ohio, has seen a wonderful explosion of younger families who are embracing the joys and challenges of living off the land. Because of them, amazing things are happening which have been embraced by our community. Farmer’s markets have been created and on-farm stores have opened. Families dedicated to growing organic produce and naturally raised meats are meeting the public’s needs for locally raised foods. And at the heart of this movement are the women.

Ohio Country Journal is my attempt to share the essence of farm life, focusing on, but not limited to, women. My goal is to bring you into our circle of friendship by inviting you to share your stories and experiences with us. You don’t have to be a full time country woman to benefit from joining us; you just have to be you.

The full-time country women featured in Ohio Country Journal are an inspiration to anyone who dares to follow her dreams, whether it is to live in the country or to bring the country life-style to their urban neighborhoods.

Friday, July 19, 2013

Food in Jars

There's several ways to approach home canning and freezing.

My mom was a full time homemaker, so her method was to spend an entire day in the kitchen canning green beans or tomatoes from my dad's garden. These are the only things that I remember that she canned.

My husband's mom worked in an office full time as well as tending a huge garden. Her method was to can a little bit each day after dinner.

Each method worked for them as they fitted preserving food into their schedules.

My approach is a combination of the two. If I have a lot of time or a large amount of food, I opt for the all-day approach to "Get 'er Done". If I am busy and don't have as much of something, I do the small quantity method.

These days, I think that the "small quantity" at a time idea works for most people. Last winter I came across Marisa McClelland's book, Food in Jars.  She is a "can when you can" type of gal. What I love about her ideas is that instead of making a whole lot of one thing with your produce, make several different recipes. This way, you have an interesting pantry.

On today's blog post http://foodinjars.com/ Marissa  explains how she turns apricots into many different treats, from butters to jams to mustards and ketchups (I know, right? apricot mustard? apricot ketchup? I just GOTTA check that out!) .

Now, today is so hot that the last thing that I am thinking of doing is kitchen work, but it IS a nice day to look up recipes and decide which ones I'll want to make.

Marcheta *researcher

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