Mar 6, 2012

A Class for Recessionistas - Fermenting Food with Bemis

Freshly canned goods cooling on a window sill. Photo by Sashmad via Flickr.

After the economic downfall, fashionistas have transformed into recessionistas, looking for innovative ways to save money. Instead of wasting hundreds of dollars a year on perishable food, why not invest in a fun and retro way to increase the lifespan of fruits and veggies — learn how to ferment food in one day at the Bemis School of Art.

During the Dust Bowl, families saved everything because they never knew when they might need it. Dust storms blew off layers of topsoil and carried it hundreds of miles away. Southeastern Colorado was hit hard by the dust storms, making it one of the driest places to live. Canning and fermenting food helped families survive during that period, highlighting their resilience.

Today, canning and fermenting can still be done at home, allowing you to preserve the fruits and vegetables you may have bought in bulk at Costco. Canning helps cut back on waste, plus it keeps your cabinets filled with delicious pickled veggies, jellies, jams and butters that also make great gifts for family and friends. With a shelf life that can last up to five years, the rewards of scoring a great sale or harvest can be enjoyed many times over.

A few things to remember when canning:

  • Use produce that isn't spoiled or overripe
  • Only use jars and lids that are clean
  • Make sure the lid is on air tight

  • Artisanal Kitchen: The Basics of Food Fermentation
    R1 Saturday, April 7 | 10 a.m. - 1p.m.
    R2 Saturday, May 12 | 1 - 4 p.m.
    $78 (FAC Members $63)

    This workshop is part of Resilience, a multidiscipinary project exploring and reflecting on the theme of resilience during difficult times, opening March 16.

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