Contacts:
Kelly Loftus, Agency of Agriculture, (802) 828-3829

Thursday, July 31, 2008

Montpelier, Vt – With the soaring costs of food and fuel, many people are exploring ways to help make their food dollars go further. The Agency of Agriculture, Cabot, Vermont Grange, UVM, Sam Mazza’s Farmstand and Lyndonville Agway have teamed up to sponsor a series of canning workshops across the state to help people learn the basics to preserve food.

Home canning is a safe and economical way to preserve fruits and vegetables and by buying locally grown foods, you’ll have the freshest most nutritious items for you and your family to enjoy all year. Buying local keeps money in our communities and saves energy costs as well.

“As people explore how to save on food and fuel costs, many are revisiting some of the ways our parents or grandparents used to stretch their food dollars and provide fruits and vegetables to their families during the winter months. The renewed interest in canning is a perfect example,” said Roger Allbee, Secretary of Agriculture. “Also, eating local gives you a chance to know the people who grow your food and how it is grown.”

The canning workshops will be held at Vermont Grange Halls throughout the state. Canning expert Peggy Thompson will conduct the workshops which will focus on the basics of canning.

“I feel the purpose of the Grange is and has always been to educate and this is one way that the Grange fulfills its purpose,” said Clyde Berry of the Vermont State Grange. “With the cost of everything rising, learning to preserve, can and freeze homegrown and locally purchased products is beneficial to the well being of our families.”

The workshops are free and open to the public and begin at 6 p.m. Dates and locations are as followed:

August 4th Milton Grange
August 7th St. Johnsbury Grange
August 11th Shaftsbury Grange
August 14th Montpelier Grange
August 18th Chester Grange

For more information and directions contact Kelly Loftus at 802-828-3829.

Preserving the Harvest Handout
http://www.uga.edu/nchfp/
http://foodsafety.psu.edu/preserve.html
http://foodsafety.psu.edu/canningguide.html
http://www.uvm.edu/~uvmext/programs/health/food/default.php