Increasing interest in locally grown food is spurring a revival of ancient methods of preserving that food. With all the effort that goes into growing it, the next step is finding ways to store it for future consumption.
For decades, few people thought about where their food came from, beyond the grocery store shelf. But that’s changed in recent years and many people are interested in knowing more about the food they eat. Melissa Chase is the state coordinator for the Virginia Cooperative Extension’s Master Food Volunteer program.