This is one of The Food Channel’s Top 10 Food Trends for 2011, based on research conducted in conjunction with CultureWaves®, the International Food Futurists® and Mintel International. For the full list, click here.
Food preservation has a rejuvenation. They used to call it “putting up,” as in putting up tomatoes or corn for the winter ahead. Maybe your grandmother still refers to it that way. What it means of course is canning, pickling, and preserving—and more and more folks are getting into it for a number of reasons. One major cause is the concern for food safety. The recent scares over contaminated tomatoes, jalapenos, and eggs have driven people to take more control over what they put on the table.
The sluggish economy undoubtedly has something to do with this trend as well. But we think, more than that, it’s about wanting to hang on to that summer-fresh flavor just a bit longer. The ripe tomatoes we’ve grown in our gardens or bought at the farmers market have spoiled us. We’re not ready to give that up with the first cold snap—another ripple effect of the “eat local” movement.
Customization, whether by choice or by need, is another factor in the rejuvenation of food preservation. Home canning lets you control the amount of sodium, sugar, or spice. You can season those fruits and veggies to suit your own taste or dietary needs. You can make salsas or pasta sauces that are as spicy or mild as your family likes them, or as low in sodium as your doctor advises.
Plus, these homemade handmade treats make wonderful, inexpensive gifts—a significant factor when you’ve got more time than money, as many of us do these days.
This is one of The Food Channel’s Top 10 Food Trends for 2011, based on research conducted in conjunction with CultureWaves®, the International Food Futurists® and Mintel International. For the full list, click here. To view our Top Ten Foods to Watch in 2011, click here.
For evidence, read: