A Giveaway and Lancaster County Extension Workshops

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One of the things I was totally unprepared for, when I first started blogging at Slashfood, was the fact that it would turn me into a desirable target for PR people trying to get their products noticed. Within my first month there, I was being contacted on an almost daily basis and by the time I left, I was getting upwards of 7-10 pitches a day. The flow has quieted a great deal since my departure, particularly since I’ve been diligent in pointing those eager PR folks in the direction of Kat, Sara and Alex.

However, occasionally a box or envelope still shows up and recently, a paperback copy of The Compassionate Carnivore landed on my doorstep. It’s a memoir by Catherine Friend, about finding a way back to a more humane and sustainable approach to animal farming and consumption of meat. It’s a good book. I know, since I read a reviewer’s copy of it last spring when it was first published. It has an ethos that goes hand in glove with the food in jars lifestyle I’m trying to live. So I thought I’d have a giveaway. I realize this book might not be quite as popular a giveaway as a jar of homemade jam, but isn’t it just as important to feed your mind as it is to feed your belly? Leave a comment by Sunday at 5 pm to enter. I’ll be in touch if you’re the lucky winner.

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Over the years, I’ve learned a lot about canning and food preservation, but I’ll be the first to admit that I still have much to learn. That’s why I’ve signed up for a couple of advanced food preservation classes this summer through the Lancaster County Extension Service (it’s the closest extension service to Philly). I’m going to be taking their pressure canning class on Thursday, July 16th at 6 pm (I’ll be leaving work a little early for that one) and their high acid canning class on Saturday, August 15th at 10 am. The classes both run two hours and cost $10. If any Philly folks are interested in riding out there with me for either of these classes, leave a comment and I’ll get back to you. More information about those classes is after the jump.

2009 Food Preservation Workshops

Overcoming the Fear of Pressure Canning

Does the vision of a heavy metal canner with strange looking gauges scare you away from pressure canning? This is the workshop to overcome the fear of using a pressure canner. We’ll learn how a pressure canner works as we walk through each step involved in safely canning green beans, corn, and meats. (Optional: Bring your canner lid for testing of the dial gauge.)

Dates: Thursday, July 16, 2009

Time: 6:00—8:00 PM

Or

Tuesday, July 21, 2009

Time: 6:00—8:00 PM

Tomatoes and Canning Other High Acid Foods

Tomatoes are an easy to grow versatile food found in most gardens. Get an update on methods of preserving tomatoes and tomato products. The basics of canning tomatoes apply to other high acid foods such as pickles and fruits. If you have never canned before, this workshop is a must. If you have canned, this workshop will update you on new methods for canning food safely.

Dates: August 13, 2009

Time: 6:00—8:00 PM

Or

Saturday, August 15, 2009

Time: 10:00—12 noon

Fee per workshop: $10.00

Scholarships are available. Contact the extension office for details.

All food preservation classes will be held at the Farm and Home Center, 1383 Arcadia Road, Lancaster. (Directions: Turn off Manheim Pike [Route 72] between Jones Honda and the Conestoga Marine Sales onto Service Road, proceed straight ahead to Farm and Home Center. Park in front of the center.)

Call the extension office to register 717-394-6851.

Related Posts:

  • Check the recipe index for more tasty preserves!

12 responses to “A Giveaway and Lancaster County Extension Workshops”

  1. I just came across your blog for the first time last week, and I’m really enjoying it.

    I would love to be entered in the book giveaway. Thanks for offering it!

    Aww, thank you, glad to hear you’re enjoying the blog! -Marisa

  2. Local extension services are the best (even if they’re not very “local” to where you are). Have fun!

  3. I want to tag along, Marisa! I don’t have a car but I’m good company and I’ll bring road-trip snacks.

    Oh yay! I’ll email you to talk logistics! -Marisa

  4. Sounds like a good companion piece for The Monivore’s Dillemma, which I enjoyed.
    Enjoy teh classes; they look interesting!

  5. My husband’s father raises cattle and gives us meat, so for the past year we’ve been eating hamburger from a fairly ‘local’ source. (‘Local’ meaning I probably met that cow. I still need to resolve my love of animals vs. my love of meat. I really, really like meat.)

    Lauren, I hear you on the love the meat. I’m a huge fan. I think it’s very cool that you get your meat from your father-in-law. -Marisa

  6. A few thoughts….On Friday I visited and shopped at the 100 Mile Market in Creemore Ontario. It opened last November and has been so successful that they will soon be moving to larger premises. Among other things, I bought large beef sausages which we had for supper last night. Haven’t tasted anything so beefy or delicious for awhile, and I look forward to trying the lamb sausages also. Everything in the 100 Mile Market is labelled as to its distance from the store ie maple syrup from 11 miles away, bread from just around the corner. I may have seen the my sausage’s relatives on the drive home! This type of eating is a challenge in Ontario but given that they opened in the fall and must already enlarge, there must be many people interested in eating that way and in the store’s success.

    Also, my daughter attended a ‘canning and preserving’ workshop yesterday in Waterloo Ontario and phoned last night all revved up about her canning plans for the summer. Exciting for her and me, but I am not yet ready to will her my mason jars!

    To Rebecca,… you may also enjoy ‘In Defense of Food’ a shorter continuation of ‘The Omnivore’s Dilemna’.

    Mary, just tell her to get her own canning jars! -Marisa

  7. I’ve dabbled in pressure canning over the past couple of years. It’s always worked out but I still haven’t gotten over my unnerving fear of canner explosion. Both those classes look fantastic — wish I was closer to Philly!

    Catherine Friend also has another earlier book called Hit By A Farm, which I enjoyed immensely. Perhaps you can check it out? Haven’t read the new one but will be picking it up if I don’t win. (Crossing my fingers that I do, though.)

    Debbie, where are you? There might be some classes in your area? I will definitely check out Hit By a Farm, sounds terrific! -Marisa

  8. I’d love to come for the pressure canning class definitely, and the high acid class most likely! I’ve got a car and would be more than happy to be driver or passenger. Given that I’ve just inherited my grandmom’s pressure canner (which she may have used once), I’d love the opportunity to get it tested. I’ve used it once now myself, and there were no untoward events… In fact, I found it easier than heat processing – I have a tendency to extinguish the burner when my massively overfilled pot boils over.

    I was excited to find your site – I followed you on slashfood, and it’s always fun to read about a fellow philadelphian!

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