Hello Fellow Foodies!

As summer winds down, garden and local farm stands are overflowing with the bounty of a season’s growth.  There was a time that all our mothers would spend days canning to increase the shelf life of the foods and to ensure they had plenty for their families during the hard winter months.

Luckily, we now live in a time where most items are available year round.  Are they the same as when they were in season though?  More and more younger families are going back to eating local and in season.  Canning is making a resurgence as a popular way to preserve fresh produce.

Growing up, I (Nathalie) always looked forward to my mother’s jams and ketchups.  What are your favorite preserves?  Your best jam and other recipe?  Do you have tricks that help you prolong the flavors?  Please join us to share for this month’s Franco Foods.

Please note: if you are able to find a recipe to share, make sure to give the source if it’s not a family recipe.  Thank you. 

This Franco Foods get together is for anyone who loves to talk about food, swap recipes, share stories about the foods you love.

This conversation will be in English with some French.

To join, you must register below.  The link will be sent to participants after registration closes at 12 pm on the 20th.

I always say that environment always affects the food. – Guy Fieri (Diners, Drive Ins & Dives)

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