Land-Based Healing Presents Food Preservation Workshop

The MCA Land-Based Healing Program, in collaboration with Iakwa'shatste Youth Fitness and Cornell Cooperative Extension, hosted an engaging two-day Food Preservation Workshop on September 24th and 25th. Participants had the opportunity to explore a range of food preservation techniques, including boiling water bath canning, pressure canning, dehydration, freezing, vacuum sealing, and fermentation.

Emphasizing sustainability, the workshop utilized every part of the ingredients, leaving no scraps behind. For instance, beef was transformed into hearty soup and flavorful beef jerky, while Roma tomatoes were crafted into salsa, with their peels dehydrated for inclusion in a dried soup mix.

This hands-on experience not only equipped attendees with valuable skills but also allowed them to take home delicious products they made, including fermented pickles, beef vegetable soup, salsa, jam, beef jerky, white pine soda, and a canning starter kit package.

Instructors were Pat Banker and Mikayla Cassidy. The SRMT Agriculture Program generously donated the Roma tomatoes.