Once there were over 5,000 community canning centers in the U.S.A. and 75% of homemakers put food by regularly. Today there are only a handful, but the old knowledge was never lost and today canning and preserving falls under the heading "homesteader chic". I remember my Grandma and her sisters gathered often during the year to can everything from green beans and spinach to pears and peaches, relish and sour dills, sweet & sour crabapples and watermelon pickles. Sometimes when I'm in the kitchen I can hear those four Stromer sisters carrying on like teenagers, laughing and arguing as they canned the last of the sour cherries from Grandma's tree.
PRESERVEsonoma -
where food preserving traditions are (re)learned and practiced.
where community comes together to celebrate the backyard harvest.
where local farmers find passionate buyers.
Beginning in June 2010 and throughout the year:
Canning parties
Workshops
Classes
Artisan co-packing services & product development
Come back soon...our website is (always) under construction
