Rhubarb Three Ways (Part 4: Drying)

The third and final way we preserved rhubarb at Food Preservation Drop In (Week #1) was to make it into fruit leather! Dehydration is less energy intensive that freezing or canning, and properly dried foods can store for a year or more (depending on the food). There are many ways to dry foods, including using

Rhubarb Three Ways (Part 3: Canning)

The second way we explored preserving rhubarb at this week’s Food Preservation Drop In was to can some rhubarb chutney. In the past I’ve canned rhubarb butter, which is basically just stewed and sweetened rhubarb that we use on cereal. This year I wanted to try something new, so I adapted a rhubarb chutney recipe

Rhubarb Three Ways (Part 2: Freezing)

At the first of our weekly Food Preservation Drop Ins we focused mainly on rhubarb, and explored preserving it three different ways: frozen, canned, and dried. Freezing is the most energy intensive way to preserve food. It also involves the ongoing cost of electricity and the constant potential of power failure (unless you’re off the

Rhubarb Three Ways (Part 1: Sourcing & Harvesting)

The inaugural Root & Branch Food Preservation Drop In happened yesterday! The idea is that I will be preserving whatever is in season every (or at least most) Wednesdays from 5:30 to 7pm for the duration of the growing season. Folks are invited to drop in to help and learn about different ways to optimize