| HU.4 | Traditional Preservation Techniques | |
| Partner organization (who designed it) | Trebag Ltd. | |
| Overall description (Tell us the story of this activity) | Participants of this activity collect traditional preservation methods, then put them into practice using seasonal raw materials (possibly from local production). OAP know more about traditional preservation, so their help might be useful in the implementation. | |
| Total Duration: | Depending on the chosen preservation methods, about 6-7 hours (1 hour/session), during 2 weeks | |
| Group size: | No. participants: 5 | |
| List of materials: (from pens to papers to Wi-Fi to an elephant) | internet connection or mobile net, note taking equipment, kitchen with equipment, ingredients/raw food | |
| Activity’s objectives: (what do you want to achieve by delivering this activity) | ||
| memory archive timeline: each memory will be shown on the online timeline (virtual archive) and should include: year (for the timeline);short title;short summary information, max 100 words);picture;link if possbile ex. short story. | Traditional food preservation methods were developed from the prehistoric times on, like drying, preservation by frying, preservation in salt/spices/oil, later by pickling, canning. The first printed Hungarian recipe book was published in 1695 (Szakáts mesterségnek könyvetskéje), available online: https://mek.oszk.hu/08300/08343/ It has an Appendix dedicated to the description of contemporary preservation methods (preservation in honey, by canning, drying, in salt etc.)  | |
| Step-by-Step Description | ||
| Time: (mins) | Activity Description: Include all the steps needed, Include notes for the facilitation. | |
| 60 mins | STEP 1. (Introduction to the activity) The facilitator invites participants to a brainstorming session. They collect the names of traditional preservation methods they have heard of. Participants each will do online research on different methods (how to use them, with what food, what equipment is needed, etc.). The participants share their findings with the group. The group agrees on which methods will be tested in practice, taking into account technical conditions and availability of raw materials. | |
| 60 mins (depending on shopping) | STEP 2. (Preparation for the preservation session) The facilitator will make sure that there is a kitchen where the group can gather several times as needed, using a stove, oven, utensils and ingredients. Ingredients are purchased in advance for each session. It is advisable to do the shopping together with group members. | |
| 3×60 mins | STEP 3-4-5 (Preservation sessions) The group will need the facilitator’s guidance in distributing the tasks, and going through the process. Duration of one session will depend on the chosen preservation method. The number of sessions depends on the methods chosen for testing. In the end, each participant should receive some of the preserved food from each session. | |
| 2×60 mins | STEP 6: (end with Reflection) In the end of the activity, the participants share their experiences: which food tasted the best, which one could be used in what food, they create a poster from the photos of the foods in which they could use their preserved ingredients. If possible, there might be a party with food prepared using preserved ingredients. | |
| Extra information we need to take into account. Notes for facilitation etc (in case needed) | Drying usually takes time from 1 hour to 2 weeks (depending on whether we dry in an oven or in the open air) For canning and pickling jars and large size pots are needed You need a jar with an airtight metal lid for canning Plan the sessions in a way that every group member has something to do and the tasks are well timed, so that you can do as much as possible in one meeting | |
| Preparations for the activity: (what do you need to do, who needs to do it, etc.) | Before each preservation session, the necessary equipment must be prepared, and the raw food, ingredients bought. Cooperation of the facilitator and the group members is needed. | |
| Evaluation of the activity: (Describe how will you explore what worked, what did not, what should be changed, what as the impact, was the objective achieved and to what extent…) | Practical feedback is collected during all sessions from the experience gained. The last session is dedicated to the feedback conversation, sharing recipes, tasting. The facilitator should collect the remarks and observations in written form to be used in later workshops. | |
| Expected Outcomes: What are the expected learning outcomes, social outcomes, or other benefits. Describe how it contributes to collecting and sharing socio-ecological memories. | Expected learning outcomes: Participants learn from personal experience and practice traditional preservation methods. Social outcomes: working together in the kitchen needs good communication, skills of planning, arranging, cooperating. Socio-ecological memories: preservation recipes are part of our cultural heritage from the beginnings. Learning how to preserve fruits, vegetables, herbs might help participants live a healthier life based on local food, and consume less artificial preservatives. | |
| Appendices (If relevant – handouts, internet links, etc.) | Any recipe book with a chapter on preservation methods might be useful, especially ones from the 19-20th centuries | |
Traditional Preservation Techniques #5