Food canning and preservation workshops

 

PRESS RELEASE from the Environmental and Conservation Organization

(HENDERSONVILLE, NC, July 1, 2014) – Two workshops on canning, preserving and putting up food will be sponsored by the Environmental and Conservation Organization (ECO) in July.

On Tuesday, July 15, “Food Preservation Part 1:  Canning High and Low Acid Foods” will be taught 6:30-8:30 p.m.

“Food Preservation Part 2:  Soft Spreads, Pickling, Freezing, and Drying” will be held Tuesday, July 29, 6:30-8:30 p.m.

Both workshops will be taught by Renay Knapp, Extension Agent, Family and Consumer Sciences at Henderson County Cooperative Extension Center, 100 Jackson Park Road., in Jackson Park, downtown Hendersonville.

Cost is $15 per person per class. Preregistration is required. Register online or call the ECO office at 828-692-0385.

The workshops are part of ECO’s Sustainable Living Series.

Knapp is known for her expertise in the fine art of putting up food, teaching established techniques to avoid spoilage and bad taste. From the experienced canner to the novice, attendees learn skills and practical tips to ensure confidence in the processes involved. Knapp teaches such classes regularly and local farmers and gardeners call upon her skills when it comes to questions on food preservation.

“Many people today want to learn how to make homemade jams, jellies, pickles, and relishes using fruits and vegetables from local farms or their own gardens,” said George Tregay, chair of ECO’s Sustainable Living series. “How about freezing or drying foods?  We know Renay can show you how in simple, plain language using ordinary kitchen items.”

ECO is a 501(c)(3) nonprofit organization started in 1987 and located in Hendersonville.  ECO’s mission is to help citizens preserve the natural heritage of Western North Carolina and to be an effective voice for the environment.

 

 


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