Canning Renaissance

by Scott Smith

I came across this article this morning.

“I see an increase to the desire to learn about canning as we are moving to home-grown local food,” she says. The proof: The number of folks signed on to MSU’s food preservation correspondence course on canning is more than twice that of last year.

I googled the course and it’s extremely reasonable at $30 for a 7 week course that covers pretty much every aspect of food preservation including canning, freezing, and drying. Washington State University offers a Master Food Preserver program. How cool would that be on a business card?

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