Art of canning evolves with a new generation

Before the 20th century, First Nations people began canning as a way to preserve food that they gathered, grew and hunted. Today, canning continues to prevail in the North as a way to provide nutritious, affordable and long-lasting food.
Rhoda Meekis, from Wawakapewin First Nation, has always been a passionate canner.
“My grandma used to can all kinds of stuff because we didn’t have a freezer,” Meekis said. “I recall doing it when I was nine. I think I always had a passion for preserving.”
Meekis’s passion and knowledge of preservation is evident. For the NAN Food Symposium’s annual feast she and a small group prepared canned deer meat, jackfish, salmon, goose and moose during a day of workshops at the Regional Food Distribution Association in Thunder Bay.
“With the fish,” Meekis explained, “we cooked it many ways to show that you can do it if you don’t have a lot. You do need vinegar to dissolve the bones.”
Once the cans have been preserved in either a pressure cooker or a water bath, the contents are ready to eat.
“It makes a fast meal,” said Meekis of the canned meats. “You don’t have to go to McDonalds.
I would add vegetables... it has already got onion, salt, pepper – there! You’ve got your stew, or you could make beef stroganoff.”
Meekis explained that canning has become an important part of her lifestyle and insists that others should try it too.
“It’s important for nutrition and budget,” Meekis said. “You can keep a small budget. We try to use cheaper, tough meat because it will get tender when you pressure-cook it. My philosophy is if you do things ahead of time, it’s all easier. All you do is open a can!”
Meekis, who practices canning with her daughter, explained that her daughter puts a modern spin on preservation by adding new flavours, such as Thai sauce.
“My daughter tries new things,” Meekis explained as she picked up a jar of rose petal jelly that her daughter had prepared that day. “When she has questions, she goes on the internet.”
Though canning may be evolving, familiar ways of preserving meats, fish, vegetables and berries will always be appreciated.