Bits of Inspiration {Food Preservation}

Raising us on a mixture of cereals left at the bottom-of-the-boxes and a general disregard for expiration dates, my mom instilled a Catholic guilt in me against tossing food that would raise Dr. Zasio’s eyebrows. She also canned or froze nearly everything from her garden (and others’) that we couldn’t finish.

Maybe you share my guilt, and your garden yielded a bumper crop this year.

Or your CSA abounded with organic, local produce.

Or, if you’re like me, cooking for one means either constant shopping or racing to use up veggies. 

If you want to extend the season’s harvest (or maybe just assuage your guilt), you have three options…

1. Can it 
From tomatoes and pickles to jams and chutneys, options for preserving food in glass jars end with your own creativity.

Fellow novices and master preservers alike “can” join me for a class at Warners’ Stellian in Roseville/St. Paul on Saturday, Sept. 24 from 1-2:30. For $10, canning connoisseur Liz McMann will show you the ropes and send you home with your own jar of Dill Pickled Green Beans).

Spots are limited, so please RSVP to jawarner at

2. Cool it
Forcing the fridge’s contents to breathe the freezer’s dry air numbers their days. Having compressors for each compartment ensures your fresh foods live a longer shelf life and retained nutrients longer.

Sub-Zero (above) is known for its separate compressors, but Liebherr (below) goes one step further with BioFresh.

BioFresh refrigerators maintain ideal humidity and temperatures just above 0 °C so foods retain their vitamins, flavor and appearance for up to three times longer than in a conventional refrigerator. Download the BioFresh app to get nutritional info and shelf life of specific foods.

3. Freeze it

Ain’t nothin wrong with a good ol’ white deep freeze. I’ve got one in my basement. In my laundry room. Behind a closed door. Though functional, chest freezers aren’t the sexiest-looking appliance, but they’re not your only option.

Integrated columns introduce freezer space into your kitchen or butler’s pantry in the most subtle way.

Thermador (above) makes panel-ready freezer columns (think the freezer on the left side of a side-by-side fridge, but without the fridge) in 18-, 24- and 30-inch wide models.

Quiet, energy-efficient and fully flush mounted to completely disappear into your cabinetry, columns are one of the hottest innovations in appliances.

Sub-Zero’s freezer drawers (below) offer ergonomic food preservation that can hide right in your island — or anywhere else you could put a pair of drawers. Imagine 5 cubic feet of vegetables, meats — even your Thanksgiving turkey you never find space for — within easy reach.

Subzero 700BF(1)

Fisher & Paykel, known for its DishDrawer dishwasher, created the CoolDrawer (above) which shifts into a  freezer, refrigerator, wine cooler or cold pantry (think winter squash or meat thawing) at the touch of a button.

Little irks me more than food waste. How do you preserve your fresh produce for the winter?

Thank you to our sponsor!

***watch for Julie Warner’s Inspirations post monthly***

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