Canning and Preserving Produce

Griffin Center for Healthy Living Teaching Kitchen presents “Canning and Preserving Produce” on Wed., Nov. 12 from 5-8 p.m. at The Griffin Center for Healthy Living at Quarry Walk, 300 Oxford Road, Oxford.

In an effort to help reduce food waste and take advantage of the health benefits of canning produce, former Executive Director of Massaro Farm and sustainable nutrition expert Caty Poole will lead an interactive demonstration on how to preserve winter squash and apples. Attendees will receive a jar of apple sauce or pureed squash and are encouraged to bring their own canning jars and their favorite apples for a personalized jar of apple sauce.

Canning can capture the nutritional minerals, fat-soluble vitamins, fiber, and protein in produce before it spoils, and studies show that individuals who regularly eat canned foods tend to have a higher intake of fruits, vegetables, and essential nutrients. Apples and squash are great sources of antioxidants that can help prevent chronic health conditions and are good sources of fiber to promote a healthy gut.

Representatives from RealFoodCT will also be at the event to promote its mission of connecting regional farms with hunger relief agencies, schools, hospitals, and healthcare initiatives to address rising food insecurity in communities by providing healthy food options.

This event is free, but registrations are required. Sign up below or call The Griffin Center for Healthy Living Manager at 203-732-7107.