Food Preservation Workshop

VINS is offering a workshop on preserving food for the winter:

The Vermont Institute of Natural Science (VINS) is presenting the fourth workshop in its Creating Sustainable Homes and Communities series.  Offered in partnership with Harmony Farm, the series focuses on sustainable living as a community, family and individual.  Those interested in saving money, supporting a local economy and being green when making purchase decisions are invited to join VINS and explore the key components of a thriving local economy as well as the resources within local communities that enable individuals to make environmentally-conscious and affordable choices as consumers.  Participants will discover ways to be more sustainable and eco-conscious on a daily basis while strengthening the economic, social and environmental health of the local community.

Workshop number four, Preserving the Harvest: Keeping Our Food Dollars in Our Local Communities, will be held on Sunday, October 2 from 1:00 p.m. to 4:00 p.m. at the VINS Nature Center.  During this session, students will investigate easy methods of turning bounty from home gardens and local farmers’ markets into food that can be enjoyed throughout the winter.
Using local produce, Preserving the Harvest will explore a variety of preservation methods including using a steam juicer to make apple juice.  Participants will get hands-on experience making chutney and canning tomatoes and will return home with delicious samples of the day’s work.

Registration for this session is required by September 28 by calling 802-359-5000 ext. 223.  Preserving the Harvest is $24 for VINS members and $30 for the general public.  Participants should bring a cutting board, knife, apron and two to three pint-sized containers to the session.

For more information about this or other workshops and programs at VINS, please visit www.vinsweb.org or call 802-359-5000.

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