Preserving Food Quotes

Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

I won all the blue ribbons for canning at the state fair.

There's a lot about the early history of salt that isn't known, including who first used it and when or how it was discovered that it preserved food. We were sort of handed, in history, this world where everyone knew about salt. And it's not clear exactly how that developed.

When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink - boil it, put it in jars, and give it away as gifts.

The spirit of pickling is one of adventure and fun.

In London I had pear trees in my back garden, so I'd make my own pear and green tomato chutney.

We know there is a deep reservoir of food wisdom out there, or else humans would not have survived to the extent we have. Much of this food wisdom is worth preserving and reviving and heeding.

The tradition of canning is still very close to my heart; that's why I'm so excited to team up with the Ball Home Canning experts at Newell Brands to share how truly rewarding the process can be.

I usually always cook all the chutneys that I serve in the winter.

I've picked butter beans, okra, watermelon, cantaloupe, honeydew. I've butchered pigs, chickens. We made our own sausage and pudding.

Laura Ingalls Wilder's 'Little House' series is a national treasure, beloved by generations. But what I love most is the peek it provides into the planting, harvesting, hunting, and preparing of the foods that America's settler families ate in the late 1800s.

When you grow tomatoes, you're going to get a lot of tomatoes. So you want to learn how to preserve.

You have to take it upon yourself and preserve and can foods that you'll want for the winter.

For breakfast, I usually have a slice of bread with some homemade jam made from fruit from the garden; the type of jam depends on what particular fruit is being harvested. I learned how to make it from my mother.

The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!