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.
Artisan co-packing services for private label clients
Product development
Community canning
Workshops
Classes
Come back soon...our website is (always) under construction
