From the Alaska Dispatch News:
Löki Gale Tobin grew up canning salmon in Nome.
earliest memories are of processing our salmon catch," she said. "My
father would go down to the Nome River, and he would seine and come back
with 200 fish, that we would then gut and brine and can. And all winter
long we would eat salmon."
Eventually, she moved away from
home and canning became more of a hobby, something to do for fun. Then,
during a stint in the Peace Corps she recognized that most people in the
world use some form of food preservation order to survive. By her
second year in Azerbaijan, she reconnected with canning, and not just as
a hobby, but for everyday sustenance.
"Tomatoes and cherries and
greens, and berries and okra," said Tobin. "At the end of a season you
were able to open up your cellar and look at all of the wonderful
abundance that you had."
After three and a half years overseas,
Tobin returned to Nome. Since then, it's been a challenge staying
connected to the abundance Alaska has to offer, but Tobin makes the
effort. She cans, shops at the farmers market, and experiments with
unique combinations in her canning that she shares with friends. Rhubarb
barbecue sauce and white wine herb jelly are just a couple of the
delicious items in Tobin's cupboard that are uniquely her own.
This mulled wine jelly recipe was inspired by a recipe on Serious Eats. For helpful information on canning, Tobin suggests the University of Fairbanks Cooperative Extension and PickYourOwn.org.
Watch this video on Vimeo or YouTube, and be sure to subscribe to our YouTube channel for more great videos. Contact Tara Young at tara(at)alaskadispatch.com.