Thursday, September 12, 2013

“Preserving the Harvest: Canning & Pickling Basics” on Sept. 30

Got questions about pickling, canning and preserving?

Slow Food Buffalo Niagara will have answers – and canning recipes — for you at its next free program on Sept. 30.

The local chapter of Slow Food USA will resume its “Last Monday of the Month” programming with “Preserving the Harvest: Canning & Pickling Basics” at 6:30 p.m. Monday, Sept. 30, in Trocaire College’s Russell J. Salvatore School of Hospitality & Business, 6681Transit Road, Williamsville. The school is located behind Russell’s Steaks.

The program will be co-sponsored by Trocaire’s Nutrition and Dietetics Department.

Come talk with our panel of experienced canners and discover why fermented foods are fun and economical to make, and are beneficial to your health.

There will be an interactive demonstration, a home canning swap and special canning equipment for sale. Bring one jar of your favorite canned food and a printed recipe for the swap.

Participating on the panel will be Scotty Harris, a self-taught dedicated cook and author of the cooking blog, Cooking in Theory and Practice; Remy Rotella Orlowski, owner of The Sample Seed Shop and former cooking/canning instructor with the Niagara Wheatfield Central School District’s adult education program; and Devon Karn, who has taught classes for a Vermont food co-op on canning and pickling, lacto fermentation and yogurt making.

Slow Food Buffalo Niagara is a chapter of Slow Food USA and shares its belief that everyone has the right to good, clean and fair food. Slow Food USA advocates for food and farming policies that are good for the public, good for our planet and good for farmers and workers.

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