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Enjoying Your Home-Grown Produce Longer – Canning & Preservi

  • Broadcast in Health
Diane Brandon

Diane Brandon


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Due to concerns about health and agricultural chemicals, increasing numbers of people are gardening and growing some of their own vegetables and fruit.  If you’ve ever grown any tomatoes, cucumbers, or squash, you know that you can be fortunate enough to get bumper harvests.  What do you do with all that produce?  You can give some away, but what if you can’t?  Diane Brandon, your Host and Author of Intuition for Beginners, is joined this week by Yvonne Tremblay, a professional recipe developer/tester, food stylist, cooking instructor, and television spokesperson – as well as the author of 250 Home Preserving Favorites.  Ms. Tremblay is quite knowledgeable about food and preserving it.  One of the best ways to preserve a lot of your harvest – and it’s not new, but is undergoing a bit of a revival – is canning.  Ms. Tremblay will share the ins and outs of canning and other techniques to keep the fruits of your gardening labors and have produce to eat even through the winter.  And it’s not as hard to do as you might think!