Sep 17, 2026 · 58 min · 13 segments
Monica Corrado opens this week’s *In the Kitchen with Monica* livestream with a timely conversation about preserving the harvest as autumn approaches. She compares canning and lacto-fermentation…
Monica CorradoHost
Why am I talking about preserving the harvest? Because it's September and it is September 17th.
And that means that we're on our way very rapidly within the next four to five days into autumn.
So a lot of people in the northern hemisphere anyway have the bounty of the garden, of the harvest, of the crops, etc.
You're harvesting all before things freeze, right? And so I thought it might be a really fun thing to do to talk about the difference between canning and fermentation and then to take your questions.
So Because we want to preserve the food, yeah? And so canning and fermentation are two of the ways we can do that.
And I thought it would be instructive to talk about what happens when we can and what happens when we ferment.
So one of the things I thought I would do Let's talk a little bit with the same framework that I talked about a couple of weeks ago when we said, what's on your plate? Looking at pyramids and circles and dietary guidelines and how do you figure out what the heck to eat after you've already decided it's going to be clean, it's going to be local when possible.
And what I talked about there, wondering if anyone remembers that's watching this now that was with me a couple of weeks ago, I talked about the difference between dead and alive, right? dead and alive.
And actually, it just lined up that way, didn't it? So canning, dead, fermentation, alive.
But when you think about this idea of dead versus alive, yeah? very important to make sure that you're eating live foods, right? And we talked about what are live foods.
They are fermented foods, they are cultured dairy, cultured raw dairy is the best of course.
So fermented foods, cultured raw dairy, right? Raw meat, raw butter, raw eggs, right? All those things are alive.
And those are the types of live foods we want to be bringing into our body every day, right? To keep the body just well, to keep our digestion happening, to provide the microbiome, to provide your body with beneficial microbes, bacteria, yeast, et cetera, et cetera, et cetera.
Because canning requires, I'm talking about home canning, and you can extrapolate this, of course, to all those cans on the shelves of the grocery store, right? All those shelf-stable groceries, right? So we're talking today about home canning, and everything I say applies to canning that's done by machines, right? which is not preferable most of the time, right? Having machines prepare your food, not the best idea, right? But you can use everything I'm going to say about home canning, which is done with jars to cans, right? Go check your pantry.
Why am I talking about preserving the harvest? Because it's September and it is September 17th.
And that means that we're on our way very rapidly within the next four to five days into autumn.
So a lot of people in the northern hemisphere anyway have the bounty of the garden, of the harvest, of the crops, etc.
You're harvesting all before things freeze, right? And so I thought it might be a really fun thing to do to talk about the difference between canning and fermentation and then to take your questions.
So Because we want to preserve the food, yeah? And so canning and fermentation are two of the ways we can do that.
And I thought it would be instructive to talk about what happens when we can and what happens when we ferment.
So one of the things I thought I would do Let's talk a little bit with the same framework that I talked about a couple of weeks ago when we said, what's on your plate? Looking at pyramids and circles and dietary guidelines and how do you figure out what the heck to eat after you've already decided it's going to be clean, it's going to be local when possible.
And what I talked about there, wondering if anyone remembers that's watching this now that was with me a couple of weeks ago, I talked about the difference between dead and alive, right? dead and alive.
And actually, it just lined up that way, didn't it? So canning, dead, fermentation, alive.
But when you think about this idea of dead versus alive, yeah? very important to make sure that you're eating live foods, right? And we talked about what are live foods.
They are fermented foods, they are cultured dairy, cultured raw dairy is the best of course.
So fermented foods, cultured raw dairy, right? Raw meat, raw butter, raw eggs, right? All those things are alive.
And those are the types of live foods we want to be bringing into our body every day, right? To keep the body just well, to keep our digestion happening, to provide the microbiome, to provide your body with beneficial microbes, bacteria, yeast, et cetera, et cetera, et cetera.
Because canning requires, I'm talking about home canning, and you can extrapolate this, of course, to all those cans on the shelves of the grocery store, right? All those shelf-stable groceries, right? So we're talking today about home canning, and everything I say applies to canning that's done by machines, right? which is not preferable most of the time, right? Having machines prepare your food, not the best idea, right? But you can use everything I'm going to say about home canning, which is done with jars to cans, right? Go check your pantry.
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