Earth Eats: Real Food, Green Living

Canning Is A Ball, Fresh Fruit Become Drinks, School Gardens

Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.

watermelons-csa

Photo: brambleroots (Flickr)

The most difficult thing about our watermelon juice recipe is removing the seeds, and Chef Daniel Orr even has a trick to make that a piece of cake!

It’s easy for me to talk to anybody any place in this country and say, We were founded by the Ball family, and say, Of the Ball jar, because so far I’ve never met anybody who doesn’t know what a ball jar is.

Karen Vincent is the Director of Collections for Minnetrista Cultural Center in Muncie, Indiana. She tells Traditional Arts Indiana the history of the canning behemoth, the Ball Corporation.

We get Food Preservation 101 from canning guru and author Sandor Katz.

In the kitchen, fresh watermelon and blackberries are transformed into refreshing summer drinks.

And for back to school, Harvest Public Media visits a school garden in Lawrence, Kansas.

News Stories:

Stories On This Episode

No Summer Siesta For School Gardens

school-garden-Kennard-Yackly-1

Because the growing season doesn’t coincide with the school year, the question of how to most effectively use school gardens is often a concern.

Second Servings: Canned Heat

canned-foods

Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.

Reclaiming The Old Ways: Fermentation Expert Sandor Katz

sandor katz and art of fermentation

With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.

Simple Pleasures: Watermelon Purée

watermelon puree

The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.

Forage-Fresh Blackberries Get The Cordial Treatment

wild-blackberries

These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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