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The Green Life: Fall Harvest Week: Preserves

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September 16, 2009

Fall Harvest Week: Preserves

Preserve seasonal foods to eat locally all year Fall officially begins with the autumnal equinox on September 22, so this week on the Green Life, we'll explore some of the ways to celebrate the harvest season. 

Tip #3: Consider Canning

Want to be a locavore this winter? Fall is a great time to stock your pantry with preserved food. The season's raspberries and blackberries are ideal for making jams and jellies. Try your hand at canning your favorite local veggies or experiment with pickling or drying. If you're not ready to make your own preserves, support sustainable businesses buy purchasing goods like homemade applesauce or local pickles through a CSA or at a farmers' market.

Share your tips: What types of preserved food do you make or eat?


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