|When:||Back to Calendar September 9, 2012 @ 1:00 pm - 4:00 pm||Where:||To be determined
||✔ Add to Calendar Add to Google Calendar|
|Contact:||Society Promoting Environmental Conservation
Description: Canning is a fun, practical, and economical way to
eat local, seasonal food all year round. Fruits and vegetables taste the best when they are freshest and in season, so make the most of your garden’s harvest, farmers market finds, or this summer’s blackberry crop by preserving jams, sauces, and whole fruits. Practice canning summer fruits and learn about other methods of preservation including freezing, drying, pickling, and pressure canning. Participants will leave armed with a homemade jar of preserves and recipes for pickles, sauces, jams and more.
Caitlin Dorward is past president of Sprouts at UBC, a SPEC Director, Agricultural Researcher and avid foodie and canner. She is Food Safe certified and has been teaching SPEC’s canning workshops for the past three years.
Marnie Newell is a SPEC staff member and passionate food preserver with dozens of cans under her belt. She has been trained by food preservers from such diverse backgrounds as Backwoods Homesteader to Big City Chef and is Food Safe certified.
To registre: Society Promoting Environmental Conservation