.

Introduction to Canning and Food Preservation Workshop

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 12011 Government Center Pkwy Fairfax VA 22035  See map

Have you ever wondered what the process is for canning your own food? Join instructors Diane Blust and Katie Strong on Thursday, January 24th for the third Mason Sustainability Institute workshop on the basics of food preservation. The workshop will cover such topics as canning methods, safety precautions, and other food preservation methods. In addition, we will discuss jar and equipment preparation, including sterilization of jars, heating lids, which pieces of equipment can be reused, and much more!


MSI will be using the Fairfax County Community and Recreation Services kitchen located on the 10th floor of the Pennino Building at the Government Center (12011 Government Center Parkway) for a complete demonstration of food preservation processes.


 


Please register for this event at http://http://msi.gmu.edu/registration.html


 


 


 


Instructor Biographies:


Diane Blust is the President of the Fairfax Coalition for Smarter Growth and a member of the Coalition's Sustainable Reston project.  She recently became a Master Food Volunteer in Virginia's Cooperative Extension Service Master Food program and completed a canning certification course at Virginia Tech. She enjoys volunteering with Reston Interfaith and helps manage the new Cedar Ridge Community Garden a collaborative project between Reston Association, Friends of Reston, Reston Interfaith and Sustainable Reston. A firm believer in the idea that the one thing everyone can do to promote community sustainability is to grow one's own food, Diane is slowly turning her Reston garden into a perennial fruit and vegetable garden.


 


Specializing in Food, Nutrition, and Health, Katie Strong is an Extension Agent with Family and Consumer Services at the Fairfax County Virginia Cooperative Extension.  Ms. Strong has developed and presented numerous short courses and presentations, including weight management, bone health, lifestyle and cancer, vegetarian nutrition, and food safety. These programs use research-based knowledge, as well as over ten years working in the restaurant and catering industries, to teach people how to make good choices for themselves and their families, which in turn benefits the community.


 


 

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