One of the best ways we can reduce our resource footprint is to cut down on food miles. By learning how to preserve local food ready to eat in winter, we can end up with a pantry full of cheap food that is tasty beyond anything you can buy in the supermarket. You also avoid producing heaps of waste, another plus for our planet.
It’s actually not that hard nor time consuming. I can fill these shelves with a few hours a month from November to February, and then in March I spend a few days on the tomatoes. The hardest bit is doing it for the first time – collecting your jars and preserving equipment, and figuring out where and when to get the best local surplus food.
Although it may seem strange to think about winter when the weather is just warming up, now is the time to get organised to make sure you can eat local food all next year. Start with cherries and apricots in November and December, and finish with tomatoes in March or olives in June.
I’ve written about how to do this in more detail here.