Food Talk
Past Issues:

Fearless Canning

canning2foodtalklogoGrandma did it, maybe even your mother did it—canning or “putting up”, as it’s called.

Home canning and preserving, or “putting up” has a long history. Before it was possible to get all kinds of fruits and vegetables all winter at the grocery store, people preserved what they grew in their gardens and farms so that they could enjoy the summer tastes. During the Great Depression canning became very popular for storing inexpensive seasonal foods in a pantry for later use. Recently, canning has become popular again.

  • Canning uses the best and freshest ingredients available.
  • You know exactly what’s in the jar – no preservatives, food coloring, chemicals.
  • The taste is the test.

Home canning, as long as it is done correctly and carefully, is perfectly safe. Why not give it a try this year? It’s also a great activity with family, and with friends.

This coming year give the once again new hot pastime a try.  The whole family will want to be a part of the process and there is a chore for nearly all ages  You’ll be glad you did and most satisfied at meal time.

Pumpkin Soup

The perfect harvest soup, healthy, tasty and colourful. Roasted pumpkin seeds make a tasty garnish on top. Soup is high in Vitamin A and the yogurt adds protein.


  • 1 tablespoon of olive oil
  • 3 cups chicken stock
  • ½ teaspoons salt
  • ¼ teaspoon pepper
  • ¼ tsp ground ginger
  • 2 cups pumpkin puree (from a can or cooked from a peeled, seeded pumpkin)
  • 1 teaspoon chopped fresh cilantro (substitute parsley if you wish)
  • Small chopped onion
  • ½ cup Greek yogurt
  • Roasted hulled pumpkin seeds (optional)


  1. Cook chopped onions gently in olive oil until transparent.
  2. Add stock, salt, pumpkin. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a hand blender or food processor. You can also mash by hand.
  4. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 15 minutes, uncovered.
  5. Remove from heat and stir in yogurt.
  6. Pour into soup bowls and garnish with fresh cilantro and roasted pumpkin seeds.