I recently joined a cult, make that a movement, that is growing in strength in my local community. Those who preserve the goodness of the season to enjoy at a later date. What a community there is out there of people with great knowledge, fantastic recipes, and generous pantries. From jams and preserves, to sauces and extracts, the list is endless. In my first season I have learned so many lessons, and tried some really cool things. Thankfully, I know some people that are great at this and have been doing it for quite some time, so there is always an answer to a question not too far away.

People inspire each other, and I have truly been inspired by friends such as Darryl, Sarah, Joel and Dana, David, and many others. As Joel told me recently, "do it as long as you are enjoying it", and I think that is advice that rings true with any hobby, but especially something that requires the effort and dedication of preserving. Having sampled some of the things I have been making, I am convinced it is more than worth it. 

This past Monday night the wonderful Ivy Knight hosted her 86'd Monday's preserving battle and swap at The Drake Hotel. Ivy's events are always a good time, and she is a fixture in the industry that brings out some great talent. It was also the launch of a new website www.greeneggstoronto.com, the brainchild of Chef Rose's wife. Have a look, this looks like a great project.

Last night saw chefs from Parts and Labour, Niagara St. Cafe, Beast, Chef Rose from The Drake, Cowbell, and the brand new Brockton General battle for the King of Preserves. I have to admit, it was really hard to pick a favourite amongst the offering.

• Matty Matheson, from Parts & Labour brought a Venison and Cherry Pemmican. 
• Nick Liu, from Niagara St. Cafe took the honours of the evening with his Smoked Jalapeno and Bacon Jam.
• Scott Vivian, from Beast had an interesting Pickled Watermelon Rind.
• Anthony Rose, had a Peanut and Honey Confit, or as I called it Fancy Peanut butter.
• The always inventive Mark Cutrara, from Cowbell, presented (my favourite) Zucchini Jam.
• Finally, but definitely not to be missed was the Pickled Carrots from Guy at Brockton General. 

It was great to connect with some of the other people who are preserving, and the highlight was for sure finally meeting the team behind Well Preserved. I brought some of my "Kinda" Ketchup down for the swap, and walked away with some Coronation Grape Jam that looks fantastic. Thanks also to the generosity of Matty and Mark, I had some other treats to bring home as well. 

Preserving is not as difficult as you think, and if you follow some simple rules it can be a great success and a lot of fun. You want to know what is in your food, so make it yourself. Thanks as always to Ivy for a great event, and I look forward to next year.