Often when we think of preserving the abundance of summer, we think of canning bushels of green beans or peaches all in one weekend. However, I maintain that the bulk of food preservation efforts are done in little batches over the entire summer. Think of it as preservng summer’s abundance put up in small batches over the long haul. It adds up and quickly too.
It starts with something as simple as a pickling cucumbers coming ripe just a dozen or so at a time. Those get pickled or fermented in small batches of just 3 or 4 pints. Repeat as often as necessary and you might find that you have more than a dozen jars of pickles before the end of summer.
It could be something as simple as the handful of berries that ripen daily. In the beginning you might be eating them as they come in but eventually you fall behind their non-stop abundance and need to make jam or freeze them for winter smoothies. One little bit at a time and again before you know it those shelves are filling up.
It’s not necessarily hundreds of pounds done in one exhausting session but rather bits of time invested in rejuvenating, creative fashion that fill our larders. It’s the capturing of summer’s abundance in these small, slow batches that add up and greatly so without the energy zapping, all-out sessions of bushels at a time. There’s a place for that kind of preservation too, don’t get me wrong, it’s just that in my experience more happens in small batches than most folks realize.
What kind of summer abundance are you preserving in small batches?