Before modern refrigeration, preserving was a matter of survival. To prevent starvation, families put up as much food as possible, ensuring they had nutrition and variety for the cold winter months. With food shipments from all corners of the globe, the art of canning and preservation declined in popularity. Thanks to an increased awareness of our carbon footprints, and the trend towards eating local produce, canning and preserving food is making a comeback.

At Rumar Farm, we are so busy during the growing season, it leaves little time for preserving. Here are some easy ways we take advantage of our organic bounty:

Heirloom/canning tomatoes 

In a large stock pot, cut ripe tomatoes into large chunks (remove the stems, leave the skin.) Stew them on the stove until they break down. We put it on low for 30-60 minutes. Let the tomato mixture cool and blend with an immersion hand-blender (regular blender works too).  Fill containers and place them into your freezer.  Thaw and enjoy in the winter months by turning it into an awesome sauce or tomato soup.

Bartlett Pears

Make a really easy pear butter with your crockpot.  Wash, core and cut into chunks enough bartlett pears (with the skin) to fill your crock pot.  Set on high and leave it for 4-6 hours.  Remove the lid and blast it with a hand blender until smooth.  Set on low with the lid off until it reduces and reaches the sweetness and consistency you want.  Fill small glass jars with the mixture and store in your freezer.  Great on yogurt, toast or add to desserts for a healthy natural sweetener.

Peaches

I have done my share of canning and it is so rewarding but does take a lot of time.  Here is the easiest way I know how to preserve peaches.  Slice fresh peaches, line them on a baking sheet covered with parchment paper and flash freeze them about 4 hours.  Remove and put them in an air tight plastic bag, placing them in the deepest part of your freezer.

We have tomatoes, pears, peaches, herbs and more in bulk.  Go to www.rumarfarm.ca to order your produce or text Marc if you want anything custom.

Here is what you can find in our store this week:

Pears and Peaches
Melons – Black Mountain
Cherry, canning and heirloom tomatoes
Eggplant
Radish
Garlic
Stir Fry Mix
Rumar Farm Lettuce Mix
Kale and Swiss Chard
Potatoes
Jalapeno Hot Peppers
Sweet Banana Peppers
White Turnip
Herbs, Mushrooms and Fresh Eggs

Ruth and Marc, Rumar Farm