Marshall - Preservation Pantry: Modern Canning from Root to Top and Stem to Core

New York, NY 10012

Copyright 2017 by Sarah Marshall

All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address Regan Arts Subsidiary Rights Department, 65 Bleecker Street, New York, NY 10012.

The cooking techniques and methods presented in this book are the result of the authors experience. When cooking, care should be taken to use the proper materials and tools. The author and the publisher do not assume responsibility for any injury and/or damage to persons or property as a result of the use or misuse of the instructions and techniques contained in this book and are not liable for any damages or negative consequences from any action, application, or preparation, to any person reading or following the information in this book.

First Regan Arts edition, September 2017

Library of Congress Control Number: 2017937177

ISBN 978-1-68245-006-2

ISBN 978-1-68245-059-8 (eBook)

Interior design by Alisha Petro

Cover design by Richard Ljoenes

Illustrations Brooke Weeber

Food photography Caleb Plowman

Food styling by Ashley Marti

Photograph of Tools and Equipment () Rob Perry Photography; Stylist Kristin Lane

Photographs on by Molly Quan Photography

Dedication

To my best friend and husband, Dirk Marshall.

Thanks for the love, laughs, and being my biggest fan.

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My earliest memories are of gardening, cooking, and canning with my mom. She was born and raised in south San Francisco, but in 1975 she moved to Oregon to say good-bye to the city and live among the trees. Settling in Umpqua, she opened a small shop called Joy of Creations, where she sold handmade clothes and leather baby moccasins. She was a true entrepreneur. In every home we lived in, my mom grew a garden and made our food, canning lots of seasonal fruits and vegetables and using as much as she could from what the garden would yield. Next to my childhood desk sat a shelf that she lined with hundreds of jars of canned goods. She taught me how to can and, in return, I packed jars full of peaches, kept an eye on fermenting crocks of sauerkraut, and blended fruit for fruit leather. My mother instilled values in me of working hard together to feed our family, and she also passed on our family mantra: Food is love.

These values, rooted in nurturing and caring, set me on a family counseling career path. Over a decade ago, I finished school and started doing social work, and it was during this time that canning reentered my life. As I started a stressful case management job, the process of preserving the best part of something, from start to finish, became comforting. When I couldnt fix the problems or struggles of the people I wanted to heal, I fed them. My hope was that, for at least a few minutes, they knew someone was thinking about them. I also started canning jams and jellies for my parent groups, which eventually led me to teach those families how to can their own food. I made salsa and hot sauce bars for staff meetings and stayed up late baking pies with the fruit I had canned for our clinical reviews.

Due to budget cuts, I was in charge of running the at-risk youth programs as well as organizing the meals for those programs. My long work shifts were packed with crisis intervention, leaving no time to preserve the donated fruits and vegetables while on the job. Instead, I would come home from intense counseling sessions and can 50 pounds of donated tomatoes. I canned everything, including jams, juices, jellies, and saucesanything I was able to pick up at the food bank or gather produce from the programs on-site garden. After work, I really needed and looked forward to that quiet time in my kitchen. When I worked a retail job, I would dream about folding shirts. As a social worker, I would dream about trauma. When I started working with food I would dream about pickles and saucesand finally my sleep was restful.

One lovely summer day, I was assigned to pick up a load of donated produce from the farmers market. The farmers were excited that I could find a use for their end-of-the-day produce, and I would go back to tell them how much the kids in the program adored the applesauce that I had made from their apples. The clients especially liked the hot sauces I had started making. I became passionate and excited about developing recipes, and addicted to the joy it brought to the kids and families I made food for. I left the market that day with boxes full of berries and tomatoes, but I had found something more than just fresh produceI had found my community and my passion.

Eventually, I decided to leave my job, which I did with a heavy heart, but my vision of the future was bright, with prospects of a new business and a new baby on the horizon. I registered for business classes and began developing recipes. In 2011, I started Marshalls Haute Sauce and was soon selling my hot sauces at the very same farmers markets where I previously picked up produce. To this day, I buy all my produce from the farmers I first met, and work alongside my warmhearted farmer friends.

Every week at the farmers market I have watched people gather to support one another, feed the community, and show gratitude for each other. Witnessing the hard work of the local farmers who grow delicious produce has given me a great appreciation for every part of a fruit and vegetable, especially the bits that are normally discarded or composted. We are aware that food waste is a huge national problem, and while much needs to change on an industrial level, not everyone knows that we can actually lessen the effects of food waste right in our very own kitchens.