Around here the tradition continues in a big way, people come away from the market with huge trays of fruits in season and every ordinary supermarket stocks up on jars , pans and other paraphenalia during the summer.
In this area preserving continues throughout the year, for some as it has done for generations. We have a friend who still fattens a pig each year and a dozen ducks. December, January and February is the time when the animals are converted into meat, pates , confit etc etc for the rest of the year - everything bar the squeak and quacks is used.
At this time of year the shelves are lined with sterilising jars, seals and sterilisers and the meat counters are stocked with supplies for making pate at home ( if you haven't got your own pig or ducks), including the bits you would not expect to find on the everyday butchery counter.
I have always been nervous of preserving meat products but this year we had a master class in making pate from some friends who do it on a large scale as they are the lucky recipients of a lot of game.
Once the mystique was gone, I bought a sterilser, stocked up on jars and had fun experimenting with recipes and flavours.
I have rearranged my preserve cupboard to make room for the resulting stock of pates which should keep us going for the rest of the year although I am assured they will keep several years. Should be very useful once the visitor season starts.
Its always good to learn a new skill!
