Vegetable preservation workshop on August 30


On Saturday, Aug. 30 from 10-11:45 a.m. at the Buffalo Inn, South Park, Penn State master food preserver, Susan Marquesen, will be demonstrating state of the art techniques for the preservation of summer vegetable crops.

Late summer is the perfect time to learn how to safely preserve the bounty of available vegetables from the garden. Vegetables can be safely dried, frozen, fermented, and canned. Wonderful mixtures produce salsas, relishes, and soups.

Classroom instruction will be followed by a pressure canning demonstration. Only up-to-date research-based recipes and methods will be taught.

Registration is required and space is limited. Send a check for $15, payable to Penn State Extension, to 400 N. Lexington St. 3rd Floor, Pittsburgh, PA 15208. Include name and contact information.

More information can be found online at:


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