pressure canner

Egg|Plant Urban Farm Supply Helps City Folk Grow Their Own Food

When I see a 3/50 project sign in a store window, I know that I have the opportunity to support a small, local, independent business. (The 3/50 project encourages consumers to pick 3 independent businesses that they would miss if they were suddenly gone and commit to trying to spend $50 per month at one of those businesses or others like them.) Just such a sign greeted me when I stopped in at Egg|Plant Urban Farm Supply for the first time. 

My original trip to Egg|Plant was to pay for a class about using my new Pickl-It lacto-fermentation jars that I got through a group buy with some friends. That was when I met Audrey Matson, one of the store’s owners.

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Book Review: Ana Micka’s "The Fresh Girl’s Guide to Easy Canning and Preserving"

I grew up in rural Minnesota, where my parents have a big back yard with an abundant vegetable garden, and where every summer brings a plethora of tomatoes, peppers, and onions. My mom is a canner, and she taught me there's really only one way to deal with all of these summer foods: canning. My mom spends plenty of time in the kitchen in August and September, peeling, chopping, and stewing the season's bounty. After all is said and done, several clean, hot jars of salsa sit on towels on the kitchen counter. My mom waits in the other room, listening for the sealing “pop,” counting to be sure each jar has properly sealed itself.

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