Preserving the harvest

Red Seal Chef Connor Flynn, along with his wife Laura, organized a successful two-day food preservation course with the Seaforth Agricultural Society. Attendees learned various techniques such as canning and fermentation. Due to high demand, another session is scheduled for April 27 - 28. (Scott Stephenson photos)

By Scott Stephenson

The Citizen

Recently, Red Seal Chef Connor Flynn held a two-day course in food preservation with the Seaforth Agricultural Society. Each day began with a comprehensive lesson that addressed the scientific and technical aspects of a variety of preservation methods, followed by

more produce than can be sold or consumed right away, which creates a conundrum for farmers and gardeners alike. Canning is one of the many creative and delicious ways to address a surplus. Canning serves as a bridge between abundance and scarcity. Not only does the processing and sealing of food in airtight containers prevent spoilage and food waste, it ensures that the flavours of a hard-earned harvest can be enjoyed year-round. Starting a cold December morning with a slice of toast topped with some homemade strawberry jam is both a lovely reminder of the past summer’s berry picking and a good way to stir up some excitement for next year’s growing season.

Canning is especially useful in areas that have limited access to fresh produce outside the growing season, or during times when grocery prices seem to be constantly on the rise. Home- canned produce can also help maintain a balanced diet while fostering self-reliance by enhancing food security.

Food preservation also contributes to economic sustainability. On a large scale, commercial canning extends the shelf life of agricultural products, which can open new revenue streams and stabilize incomes, particularly outside the main growing seasons. Food preservation mitigates the feast-or-famine cycle inherent to farming, which supports economic stability.

Of all the methods that Flynn teaches in his workshop, his favourite is also the oldest - fermenting! “I love the simplicity, and the connection to history,” he explained. “Prior to refrigeration, every culture had their own fermenting process.”

Today, there are numerous social media platforms teeming with content creators offering a plethora of hints, tips and instructions from preservation enthusiasts. While a quick TikTok tutorial may be perfectly suitable for those looking to make some simple refrigerator pickles, understanding how

preserving works is an essential part of ensuring safe canning and fermenting practices. Flynn’s more scientific approach to the art of preservation stressed the importance of starting any canning project with high-quality jars and lids. “You’ve already invested the time and the energy,” he pointed out. Any canning project, no matter how meticulously planned out, can be spoiled by low-quality canning supplies. Flynn also pointed out some lesser known factors that can affect the safety of canned goods, like the altitude of the kitchen being used.

Historically, the act of canning played an important part in the fabric of rural life. Before the advent of refrigeration, communal food preservation was common. Members of agriculturally-oriented communities would come together for canning sessions very much like the one that Flynn just held in Seaforth. Recipes and tips would be exchanged, and both the workload and preserves would be shared. Beyond being practical, these gatherings were a social event that instilled a sense of belonging and collective responsibility. Knowledge and skills were then passed down through generations, gradually becoming the foundation of modern food preservation science.

Choosing to host the event at the Seaforth Agriplex was an easy choice for Flynn and his wife Laura, who is very much involved in organizing the course behind the scenes. “The Seaforth Ag. Society was so supportive and into this!” she exclaimed. “We came to them with the idea to bring things like this to the community, and they said ‘this is what we want!’” Sixteen people scored one of the coveted spots in the sold-out course, which is all that the facility’s kitchen could safely accommodate. All the attendees were also offered samples of some of Flynn’s own preserves, which were accompanied by baked goods from Seaforth’s The Sprouted Mill and Bakery, and everybody went home with some canned goods of their very own to enjoy at a later date.

If you didn’t have a chance to attend the Flynns’ food preservation course in Seaforth, have no fear - due to the overwhelmingly positive response from participants, there is already another course scheduled for April 27 - 28. The previous session filled up quickly, so those looking to learn the modern approach to age-old methods of food preservation should sign up well in advance. Based on the degree of interest, it seems the art of preservation is just as relevant today as it has ever been.Write your text here...

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