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News
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| Nature |
Volume 15,
Number 3 |
Also in this section:  Even though something will be in season... Putting up food isn't
particularly part of Panamanian culture. That's probably largely a
function of the tropical climate, in which there is almost always
something that's in season.
However, this time three months from now, tangerines and grapefruit won't be in season, so now is the time to pick and juice these citrus fruits and seal away the juice in mason jars for the rest of the year. Here the crop that's being processed is of small and tart tangerines, which make a tasty chicha when sweetened and combined with water. The supplies for canning are somewhat hard to come by in Panama --- you can sometimes find them at Novey's, sometimes at some of the larger Melo stores, sometimes at Machetazo --- but if you ask the clerks they will generally draw a blank even if they have what you're looking for. The influx of frugal foreign retirees and the local growth of the Mormon Church --- which embraces the preservation of food as part of the religion --- is increasing the demand for food preserving supplies. There is also a little underground, with people bringing things like mason jar lids, pectin (used for jellies and jams), the big pressure cookers for canning and food dryers into Panama from their visits to North America. Photo --- and agricultural production --- by Eric Jackson Also in this section: News
| Economy
| Culture
| Opinion
| Lifestyle
| Nature
Noticias | Opiniones | Archive | Unclassified Ads | Home             The
Panama Report: What's best and where to go in Panama --- http://www.thepanamareport.com |
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2009 by Eric Jackson email:
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