Saturday, September 26, 2009

GANG - Workshop #7

"Preserving the Harvest: Canning, Drying, and Fermentation"

We spent most of the morning watching a slide show and discussing the various techniques for preserving foods. Several of the methods are low or no energy and one of them actually enhances the nutritional/health value of the food (fermentation). After we learned, we got to work in the kitchen. Preparing vegetables and fruits for drying, fermenting, vinegar preserving, and canning. Many foods lend themselves to several methods of preservation, so there are many options for each person's preferences. Check out Ann's blog for additional photos and details.

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