Planning to plant a garden this spring? Learn how to select the best plant varieties for preserving and to safely preserve vegetables, fruits, and more.
Does the vision of a metal canner with strange looking gauges scare you away from pressure canning? This is the workshop to overcome the fear of using a pressure canner. Or, perhaps you are an experienced canner, but are looking for updates and new recipes. We’ll learn how a pressure canner works as we walk through each step involved in safely canning. We’ll also review when you need to can under pressure, how to safely can without pressure using a boiling water bath, and how to freeze correctly. Safe, tested recipes and procedures will be shared for preserving, including green beans, tomatoes, and peaches. The last half hour we will cover how to prepare and judge canned goods for winning county fairs. Bring your canners for testing of the dial gauge and safety inspection.
Dates & Locations:
When: Tuesday June 8, 4:15-5:45 PM Location: Central Susquehanna Intermediate Unit (CSIU), 90 Lawton Lane, Milton
September 8; 6-8 PM Location: Now We're Cooking, Inc. 467 RIver Ave. Williamsport
Registration Fee: $10.00 per person per class
To register, call the Penn State Cooperative Extension, Northumberland County office at (570)-988-3950 to have a registration brochure mailed, or print one from our website: http://northumberland.extension.psu.edu
Are you looking for a book to recommend to people who are interested in preserving food? If yes, I would like to invite you to consider Saving the Seasons: How to Can, Freeze, or Dry Almost Anything, a new book from Herald Press.
ReplyDeleteAbout the book:
Not that long ago, many people knew how to preserve food. Information about canning, freezing and drying was passed down from generation to generation.
But that’s not the case today say Susanna Meyer and Mary Clemens Meyer, co-authors Saving The Seasons: How To Can, Freeze, or Dry Almost Anything, a new book from Herald Press, the book imprint of Mennonite Publishing Network.
“Many younger people today want to preserve food, but don’t know how to do it,” says Susanna, who works for Grow Pittsburgh, growing organic produce for restaurants and residents in that city. “Maybe their grandmother canned, or their mother used to, but that generational knowledge hasn’t been passed down.”
“Many families no longer have a tradition of preserving food,” adds Mary, who is also Susanna’s mother and who raises certified organic vegetables and fruits, grass-fed beef, and pastured poultry near Fresno, Ohio. “They have not learned what the more rural population of a century ago knew about how to pick, prepare, and process food to keep for the future.”
Passing on tips and ideas for preserving food was one reason why the two decided to create Saving the Seasons.
“We wanted to provide a clear and easy-to-use guide for those who want to preserve their own food, but don’t know how,” says Susanna. “It’s especially helpful for those without a farming or gardening tradition,” adds Mary. “It tells the best way to preserve a certain food, and exactly how to do it.”
Loaded with helpful tips, charts, and user-friendly recipes for beginners and experts alike, Saving the Seasons: How to Can, Freeze, or Dry Almost Anything can help readers enjoy the season’s bounty all year long. It’s a follow-up to Simply In Season: A World Community Cookbook (over 94,000 sold), a Herald Press book that celebrates cooking and eating locally-produced seasonal food. More information at www.mpn.net/savingtheseasons
John Longhurst, Director of Marketing
jlonghurst@mpn.net
Has a food safety expert reviewed the recipes in Saving the Seasons? I saw some in the newspaper and they didn't look safe (cake ina jar stored for 1 year?!).
ReplyDeleteWry nicle pls
ReplyDeleteA nice idea and very interesting...i hope you post more details about this article...thank you..
ReplyDelete