Cook Eat & Talk presents Preserving the Harvest: Canning
10 a.m. to 12 p.m. Oct. 11, 2014
Sherman Street Church kitchen
1000 Sherman St. SE 49506

As the food industry separates us farther from the sources of our foods—and the nutrients real food
provides—people seeking more sustainable and healthier mealtimes are taking up the nearly lost art of home
canning. Some of us remember the jars of peaches, pickles and tomatoes lining our grandmother’s pantry shelves. Sadly, others have been brought up on foods jarred, canned, boxed or frozen in factories—and know nothing else.

As the industry’s mouthpiece, the news media has Americans convinced that it’s difficult to cook from scratch and
dangerous to can your own foods. But guess what? It’s easy and it’s safe. You don’t have to worry about those six-syllable food additives poisoning your family. And, canning your own food can save you bushels of money. (That can mean less time working to live and more time working at life.)

Learn how this Saturday, Oct. 11, at OKT’s Cook, Eat & Talk. It takes place from 10 a.m. to noon at Sherman Street Church kitchen, 1000 Sherman St. SE. OKT cooking coach, Toni Scott, will be joined by veteran”canning-man” and OKT garden coach, Jeff Smith. Together, the group will can applesauce and learn canning basics that can be used for any number of produce items.