Preserves / by Karie Luidens


This is the time of year when humans must preserve enough fresh-grown food to last through the cold season ahead. Of course, our household will subsist mostly on what others have stocked for us at the local grocery store: food baked or boxed with chemical preservatives. The original preserves, though, are those that have been dried or smoked, pickled or sugared, boiled and sealed. We’ve got some of that on hand—pickled cucumbers, jammed fruits, shelf-stable cans of soup and sauce. We’re also lucky enough to have a freezer where we can keep roasted chile peppers and shredded zucchini for months to come.