A while ago, I read a lot about post carbon.
Which led me to read about peak oil, through the lens of our suburban life in the outskirts of Montreal.
Which led me to read about british-born Transition Towns movement, which bears hope in the future, as long as we learn to build community resilience through local economy and the reclaiming of forgotten skills.
Which led me, through their common idea about the importance of reclaiming lost skills to ensure self-sustainability, to Shannon Hayes’ Radical Homemakers.
Which led me to Homegrown.org and to write my very first contribution to this community, about the self-sufficiency skill, home canning.
In the coming days, and even weeks since it’s such a rich subject, I’ll write about canning, hopefully covering as much aspects of it as possible, with as much details and clarity as possible, in a “101” fashion.
Among the ins and outs of home canning, I will try to discuss one of the home canning challenge that we, radical homemakers, are left to overcome and which I’d like to talk about: this challenge is fitting grass-fed or naturally raised meat on a tight budget when our circumstances make it impossible to raise our own. How do we avoid the pitfall of (still) cheap but totally unacceptable from an ethical standpoint, of buying industrial produce and meat without jeopardizing our family’s food diversity and security. I do not pretend I will bring solutions or detail miracle-recipes. All I can do is share my ideas and experiences, my mistakes and naïve beliefs, my successes and compromises.
In few days, if time allows by the end of the week, I will post Part 2 of Canning for Food Security and Sustainability. It’ll be an overview of the different methods of canning.