Part of the 2012 Food Use & Preservation Workshop Series: Extending the Local Food Season
Before we had refrigerators and freezers, canning was one method of preserving food. It was necessary to save part of each season’s harvest to survive the coming winter. Canning local farm food when in abundance allows us to enjoy fresh fruits and vegetables later in the year, thus extends the value of your CSA shares.
In this workshop we will focus on water-bath canning for high-acid foods – which produce items are best for canning, the various cookware needed, produce preparation, and food safety. You will participate in a canning demonstration, sample refreshments, and receive handouts, and recipes for salsas, pickling vegetables, and jams.