People want to reconnect with their food by either growing their own in home gardens or buying foods from farmers’ markets–-food that may have been picked that morning–and preserving them to yield an eating experience that you can’t get with grocery food that has traveled several days from farm to market.  Food that is preserved two hours after harvest will maintain its maximum nutritional value and quality.

Old-fashioned food preservation has become a hot topic for a variety of reasons.  People want to know what ingredients are going into their food and want a better quality and more nutritious product.  Then there’s a big trigger for this trend, people want to reconnect with their food and gain personal satisfaction from it.

People are often left unfulfilled by going into a supermarket and dropping an item into a cart.  People are saying, I want to revisit the ways of my mother and grandmother who raised a garden and preserved their own foods.  It is not about saving money, but connecting with friends and family with something that is fun, useful and creative.

Practiced for centuries to maintain foodstuffs after harvest season, food can be preserved by drying, freezing, pickling, canning or jellying.

Angela Fiedler and Jana Osbourn, County Extension Agents in Kerr and Kendall Counties will be teaching how to preserve food by canning on Tuesday, June 3 from 1:00 am to 4:00 pm at the Kerr County Extension Office located at 3655 Hwy 27.  You will learn the science behind why canning works and the methodology.  You will gain a good understanding and practical experience on how to use the various tools serious canners find indispensable.

Wear comfortable clothing and bring an apron if you prefer to keep them clean.  We will be chopping and slicing fresh produce so you will want to bring your own knives and cutting board.

Sponsored by Texas AgriLife Extension in Kerr and Kendall Counties, the event is open to all people regardless of socioeconomic level, race, color, sex, religion, disability or national origin.  Class size is limited and pre-registration is required by May 27th.  To register call the Texas AgriLIFE Extension office at 830-257-6568.  Cost of the workshop is $25.00, and will cover the workshop, handouts, supplies and a cookbook.  Each participant will leave with a jar of fresh in-season produce which they canned themselves.  If you need special accommodations to participate in this workshop please mention your needs when you register.