Canning the fruits (and veggies) of your labor
Canning can be a safe and economical way to preserve quality foods at home. Canning homegrown food may save you half the cost of buying commercially canned food. The advantages of home canning are lost when you start with poor quality fresh foods; when jars fail to seal properly; when food spoils; and when flavors, texture, color, and nutrients deteriorate due to improper canning.
If the art of home canning is new to you, or you just need a quick refresher or some helpful hints, come to the T.B. Scott Library Community Room on May 22 at 6 p.m. for a session with D’Lacey Haight.
D’Lacey learned early on to appreciate the taste difference of fresh uncomplicated foods. With that knowledge and a desire to hone her skills, she enrolled in culinary school.
Now “at a certain age” she is more aware than ever of the role food plays in your mental and physical health, and holds high the value of knowing where your food comes from and how it is prepared.
D’Lacey will speak to the changes they have seen, regarding food preservation, at Merrill Ace Hardware, and how they are constantly working to meet the needs of avid canners and those timid wannabes alike.
This program is part of the library’s Words Worth Hearing series. Refreshments will be provided.
For further information, please contact Laurie Ollhoff at 715-536-7191 or email@example.com. Find out what’s happening at your library at www.tbscottlibrary.org, @TBScottFreeLibrary on Facebook, or by calling 715-536-7191.