Taste Traditions of Wisconsin: Preserving the Harvest

The abundance of locally grown produce and an increase in vegetable gardening has turned food preservation into a growing trend in Wisconsin. Through canning, freezing, pickling and dehydration, you can enjoy the flavors of the fall harvest long after the season has ended. Join Phyllis Hasbrouck, founder of Fitchburg Fields, as she covers the basics of freezing, drying, and water-bath canning and teaches skills useful in preserving foods at home. Working Class Catering and the Goodman Center's Food Preservation Program will provide a dinner highlighting the many delicious uses of preserved foods. Registration and payment are required by October 30. Call 608-264-6555 to register.