In Montana, where winters are long and incredibly harsh, food preservation historically ensured that people had food during those lean months. Back before refrigeration, in order to preserve food milk was turned into cheese, meat was salted or smoked, and fruits and veggies were dried, fermented, pickled or turned into jams. Today, Roots Kitchen and Cannery carries on pickling traditions with a modern twist.

Pickling is a preservation technique that uses a vinegar or brine that, at a pH of 4.6 or less, kills bacteria. While the process kills bacteria and allows food to last for months, it also changes texture and flavor — carrots become crispier, cucumbers get crunchier and, along with the addition of spices and herbs, flavors become complex.

At Roots Kitchen & Cannery in Bozeman, Patrick Burr partners with local farmers to source produce at its peak and then preserves the fruits and vegetables with a focus on enhancing flavor and keeping the crunch. Cucumbers are jarred with fronds of fresh dill, carrots get a dose of curry and beets are married with garlic. In his line of jams, Patrick’s sour plum-sage, blueberry-lavender and blackberry-Earl Gray are favorites. It’s his knack for creating unique flavors that enhance and never overpower the base ingredient that has built Roots’ fan base — and also won the company a few Good Food Awards as well.