Southeastern Michigan is blessed with an abundance of local produce growers, but every fruit and vegetable has a limited season of freshness. Food preservation allows us to eat the fruits of our gardens all year. In this workshop, you will learn about canning, freezing, and drying, and discuss their respective costs and benefits. Whether you have done some preserving or are feeling inspired to start this year, there will be something to learn!
Instructor:
Kristin Uthus, Biologist
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