The Baltimore Food and Faith Project, a program of the Johns Hopkins Center for a Livable Future, is sponsoring a workshop on canning later in the summer, on July 16. You might think about signing up for the program now. Here's what's on the agenda:Join us as we learn two ways of preserving food: Hot Water Bath and Pressure Canning. We’ll discuss both techniques and then get serious and can up a batch of green beans in a modern pressure cooker. We’ll also discover how to share Maryland’s wonderful produce with the smallest among us. Learn how to prepare, store, and transport baby food, and share some stories about how infants respond to this food, and what happens in the long term when they eat baby food prepared at home.
The announcement says that light dinner fare will be provided. RSVP by Thursday, July 2, by calling (410) 502-7577 or e-mailing ampalmer@jhsph.edu
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