Episode Notes

Margaret talks to Casandra about canning, drying, and other means by which to preserve food.

The host Margaret Killjoy can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. You can support her and this show on Patreon at patreon.com/margaretkilljoy.

Transcript

Margaret Hello and welcome to Live Like the World is Dying, your podcast for what feels like the End Times. I'm your host, Margaret Killjoy. And this episode we're going to be talking about food preservation and specifically canning and dried food storage and some other things. This podcast is a proud member of the Channel Zero Network of anarchist podcasts and here's a jingle from another show on the network. Duh daaaaa.

Jingle One two, one two. Tune in for another episode of MaroonCast. MaroonCast is a down to earth Black radical podcast for the people. Our hosts, hip hop anarchist Sima Lee, the RBG and sex educator and crochet artists KLC, share their reflections on Maroons, rebellion, womanism, life, culture, community, trapped liberation, and everyday ratchet. They deliver fresh commentary with the queer, transgender, non-conforming, fierce, funny, Southern guls, anti-imperialist, anti-oppression approach. Poly ad and bullshit. Check out episodes of MaroonCast on Channel Zero National, Buzzsprout, SoundCloud, Google, Apple, and Spotify. All power to the people, all pleasure.

Margaret Okay, if you could introduce yourself with your name, your pronouns, and then maybe a little bit about your experience with prepping, like, I don't know, if you like work for any prepping podcasts that people might like, if you want to shout them out, but also your experience a little bit about what we're going to be talking about today.

Casandra Yeah, my name is Casandra and I use they or she pronouns. Um, I don't know, I've always been interested in foraging and gardening and preserving food and I happen to work for this really cool prepping podcast called Live Like the World is Dying.

Margaret Casandra is our transcriptionist and we've been talking—I've been bugging them more and more about food preservation. And finally I was like, can I just have you on the podcast? And then you have to listen to the sound of your own voice as you transcribe it. And they said yes, which was nice of them. So okay, so most of your experience in terms of food preservation is canning, is that right?

Salem Speaker 2 Yeah, that's—I think the two things that I do most are drying and canning, but I also do some fermenting and, like, salt preserving.

Margaret Cool. Okay, well, let's talk about all of it. Do you want to talk about the different methods of food preservation and which ones are appropriate for which foods and what you like the most?

Casandra Yes, I think there, there are two things that I think about when I'm deciding how to preserve something and one is, drying, for instance, is good for like really long-term storage. But—and it's also good because the food is lightweight, right? So it's very portable. But in my day to day life, I'm much more likely to use like canned food. So ease of use is another consideration when I'm deciding how to preserve something. And different food is best preserved in different ways. And that's something we can talk about when we get into canning especially a little bit later. Like acidity, how juicy something is, those things all come into play.

Margaret Okay. Why preserve food? I mean, like, obviously, you could just go to the supermarket and buy the food instead of canning it or preservi