Walking Mountains: The Science Behind Canning, proper methods for food safety | VailDaily.com

Walking Mountains: The Science Behind Canning, proper methods for food safety

Special to the Daily

If you go …

What: The Science Behind Canning.

When: Wednesday, Sept. 2, 6:30-8:30 p.m.

Where: Walking Mountains Science Center, Avon.

Cost: Free; $10 donation suggested for supplies.

More information: Space is limited; visit http://www.walkingmountains.org/sb to register.

AVON — As the days grow shorter and the evening chill sets in, harvesting season reaches its peak. Whether from our gardens or from the wild, finding delicious uses for our edible bounty can be invigorating but tedious. On a freezing, mid-winter night, what better way to experience a burst of summer than to open up a can of tomatoes picked fresh from your garden months ago?

Walking Mountains Science Center, in partnership with Colorado State University Extension and the Master Food Safety Advisors, want to introduce local residents to food preservation and the science of home canning. Join Glenda Wentworth and Rena Horn today for a workshop focusing on food safety, canning safety, types of equipment and proper canning methods.

Canning food at its peak ensures a year-round supply of wholesome ingredients. Learn current research-based recommendations about the how and why of preserving food at home. This workshop is for beginners or those needing a refresher course on the current research-based recommendations. Participants will prepare and can pickled dilled beans and learn how to use the new Ball FreshTECH Automatic Jam & Jelly Maker.

Through her role for Colorado State University Extension, Wentworth focuses on strengthening the skills of individuals, families and communities using research-based strategies that apply to everyday life issues of healthy eating, active living, keeping food safe, managing personal finances and developing leadership skills in families.

Extension’s volunteer master food safety advisers help consumers extend the usefulness of seasonal and local foods and ensure safe food preservation practices at home. After completing the 30-hour intensive training program, Horn has been instrumental in sharing current research-based practices in food safety and food preservation in the community for four years.

USDA and the Extension Service is your source for current research-based recommendations for most methods of home food preservation. Food-safety education, based on science, such as this Basic Canning workshop, ensures that people aren’t putting themselves and others at risk of foodborne illness.

For more information on this and other presentations in the Walking Mountains Science Behind series, visit http://www.walkingmountains.org/sb.

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