UPDATE: In a groundbreaking announcement, CWA pickler Jocelyn Grant has revealed a remarkable collection of 72 unique preserves, transforming the way we think about home canning and pickling. This exciting development is igniting a resurgence in traditional preserving techniques, offering a fresh alternative to mass-produced goods.
Jocelyn’s extensive repertoire includes everything from chutneys and jellies to relishes and marmalades, showcasing the art of preservation that has been passed down through generations. With a focus on quality and flavor, her brand features simple labels that highlight ingredients and her CWA membership number, emphasizing authenticity and craftsmanship.
Preserving food has become increasingly vital as the world grapples with food waste and sustainability. “You don’t just go away and do a crossword puzzle,” Mrs. Grant cautions, emphasizing the careful attention required in her craft. Techniques like boiling citrus peel in sugar water demand precision to avoid burning and to maintain flavor integrity.
Born in New York City, Mrs. Grant moved to mid-coast Maine at age seven. Her family’s old farmhouse featured a quarter-acre garden, where her passion for preserving food was ignited. Her mother’s paraffin-sealed preserves laid the foundation for Jocelyn’s culinary journey, which evolved as she encountered diverse pickling traditions in Canada.
While living in Kingston, Ontario, she discovered a vibrant community of picklers and learned to create her favorite sweet cucumber pickle, which takes a meticulous 11 days to prepare. “The best recipes are often hidden in second-hand books,” she notes, sharing her treasure-hunting adventures in search of vintage cookbooks filled with historical preservation techniques.
Jocelyn’s scientific background in biology and her experience in medical research inform her meticulous approach to hygiene, a crucial aspect of successful food preservation. “You are the dirtiest thing in your kitchen,” she insists, advising aspiring picklers to maintain strict cleanliness.
Real sauerkraut, a staple in her repertoire, exemplifies the simplicity and nutritional value of home-preserved foods. Made with just cabbage and salt, this fermented delight retains essential vitamins, proving to be a cost-effective solution for families. “Sauerkraut has been providing nutrition to low-cost diets for years,” she asserts, while criticizing store-bought versions that often contain vinegar instead of natural lactic acid.
As global awareness of food sustainability rises, Jocelyn Grant’s dedication to preserving traditions through her extensive collection of preserves serves as both an art form and a practical solution for modern kitchens. Her story is not just about food; it’s about reviving essential skills that connect us to our past while addressing contemporary challenges.
The culinary world is buzzing with excitement as home cooks and food enthusiasts explore Jocelyn’s 72 unique recipes, encouraging a revival of the lost art of preservation. As summer harvests peak, many are eager to learn from her expertise and transform their own gardens into pantries brimming with homemade delights.
For those interested in mastering the art of pickling, Jocelyn’s journey is an inspiring reminder that age-old skills can still hold immense value today. As she continues to share her wealth of knowledge, one thing is clear: the future of food preservation is bright, flavorful, and filled with endless possibilities.
Stay tuned for more updates on culinary innovations and the movement towards sustainable food practices as Jocelyn Grant leads the way in preserving our food heritage.
