Preserves, jams, chutneys

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About a year ago, Murray Zehr of 1909 Culinary Academy was looking for canning jars to preserve some of the harvest from his one-acre kitchen garden near Ayr, Ontario. To his surprise, he couldn’t find any in stock.

“During this pandemic, essentially what we saw was that preserving became so popular that we actually had a shortage of Mason-style jars globally. Millions and millions of people were growing and preserving their own foods,” Zehr said.

As a chef and culinary instructor, the phenomenon prompted Zehr to write a book called, “What Else Can I Do With These Preserves?”

To read more about preserves with comments from local food businesses during my recent discussion with Craig Norris on CBC-KW, visit here.

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