Have you ever wondered what the process is for canning your own food? Join instructor Diane Blust on Tuesday, October 16th for a special Mason Sustainability Institute workshop on the basics of food preservation. The workshop will cover the topics of the science behind food preservation, canning methods, safety precautions, preservation methods (fermentation, drying, freezing), water bath canning, food and recipe selection, kitchen set up, jar and equipment prep (sterilization of jars, heating lids, "assembly line" set up), 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.
*** YOU MUST REGISTER FOR THIS WORKSHOP. Please use the "buy tickets" link below to register.***
If the option to register for this workshop is no longer on our registration website, then initial registration for this workshop is over. Please email jsouthe2@masonlive.gmu.edu to be added to a waitlist.
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Instructor Biography: Diane 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.
