The Golden Food Bank (GFB) recently hosted a canning and preserving workshop designed to teach the essentials of preserving fresh produce and fruit, meats and fish.
The workshop was held in the basement of the Civic Centre, where a spacious commercial kitchen is available for use, and proved an excellent space for this event.
Canning at home is a popular practice for preserving garden bounty and other foods for long-term, shelf-stable storage. New research and discoveries in food safety show us that safe canning is a greater science than simply sealing food in jars.
This hands-on session covered key techniques such as water bath and pressure canning, safety practices, and essential equipment. Participants gained practical experience and valuable tips for creating delicious, homemade preserves that last.
Liz Lavin is the GFB Program Coordinator, with a passion for both growing food and preserving it for long-term storage.
As part of the workshop, she talked about the “must knows of safe, science-based canning,” and shared how she uses canning to not only preserve in-season, homegrown produce, but also prepare delicious, home-cooked convenience meals to help feed her family on those busy days.
Most importantly, it took a lot of the fear out of canning and made it accessible to all.
The Golden Food Bank offers many programs designed to help folks make the most of their food budget.
The proceeds from these workshop type of programs goes back into the ongoing delivery of various other programs.
