The Griffin Center for Healthy Living Teaching Kitchen at Quarry Walk, 300 Oxford Road, Oxford, will host Canning and Preserving Produce, a free nutritional education presentation and cooking demonstration on the health benefits of food preservation, on Wed., Nov. 12 from 5-8 p.m.
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.
Space is limited for this event, so registration is required. Visit www.griffinhealth.org/canning-and-preserving-produce or call The Griffin Center for Healthy Living Coordinator at 203-732-1369 to sign up.
The Griffin Center for Healthy Living Teaching Kitchen is part of Griffin’s commitment to the Planetree person-centered care model, which promotes greater well-being in communities through access to health information and assistance in helping individuals address the social determinants of health such as access to fresh nutritious foods and how to prepare them.