In Canada, the globalization of our food system and the advent of ‘convenient foods’ dramatically decreased the number of people preserving food for winter months. The practice of saving our food for another time (historically called ‘putting food by’) can help to reduce food wastage, create food culture and provide local food security. Food preserving includes many different methods such as canning, drying, fermenting, freezing, smoking and more. Although preserving our food is an age-old technique, passed down through generations, standard training sessions are essential to food safety. People Preserving Food (PPF)) was developed through the combined efforts of six Vancouver-based organizations to safely enhance, promote and teach methods of preserving our seasonal harvests.
People Preserving Food‘s first project is called “Yes I Can”. ‘Yes I Can!’ will focus on canning . In June 2009, PPF piloted its first train-the-trainer canning workshop. Read a description of this pilot workshop on the SPEC blog!
Following the workshops, the trained trainers will be supported to independently conduct canning workshops for people in their community.
For more information, please contact Diane Collis at cooking@foodbank.bc.ca or 604-876-0659 ext 118.
