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This article was published 9/5/2013 (1206 days ago), so information in it may no longer be current.
The grow-your-own-food movement is highlighting the need for people to learn how to can and preserve the fruit and vegetables they produce.
Home economist Susan Proven said the number of people in their 20s and 30s who are interested in food security and sustainability is increasing. While many are now planting gardens or buying locally-grown produce, they often have no idea how to safely preserve their harvest.
"If you don’t preserve some foods properly, they can be lethal," she warned.
Proven is leading a workshop on canning and preserving on May 30 from 6 to 8 p.m. in St. Paul’s Collegiate in Elie. She will demonstrate four techniques including boiling water and pressure canning, making jam and jelly, blanching vegetables prior to freezing, and dehydrating food.
The workshop is sponsored by the Southern Health Authority. Healthy Living facilitator Genevieve Lefebvre said the workshop focuses on healthy eating and follows one on gardening offered in March.
To register for the workshop, contact Lefebvre by calling 204-379-2585 ext. 2237 or email firstname.lastname@example.org by May 27.