Workshop teaches food preservation methods

Published 3:21 pm Saturday, July 18, 2009

With the current state of the economy and popularity of locally-grown food, you many have jumped into gardening this summer, only to discover that a six pack of tomatoes planted for a family actually provides enough for a small army.

The problem now isn’t what to have for dinner, it’s what to do with the excess. Creation Care intern Natalie Baudler and St. Olaf Lutheran Church will host Diane Lutzke from 8 to 11:30 a.m. Aug. 1 in a workshop on how to extend the harvest of that overflowing garden of treasures.

Lutzke grew up in Rochester with a passion for cooking and food preservation. She was introduced to seasonal cooking and food processing as a young girl staying at her grandparents’ country home. Quiet observance of her grandmother filling canning jars, the freezer and root cellar with produce from their gardens and orchards set Lutzke on a lifelong journey of using and storing local food.

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What: “Food Preservation Techniques” workshop teaches methods like canning, dehydrating and solar drying

When: 8-11:30 a.m. Aug. 1

Where: St. Olaf Lutheran Church, 301 First St. N.W.

How Much: $20 ($30 family discount)

Park It “Cool Chances” available

Lutzke is now teaching and encouraging others to eat in harmony with nature and to learn traditional methods of food preservation. Her classes dispel the myth that using and processing local foods is time consuming and expensive. Her hope is to empower others to control the availability and quality of the food they eat. Lutzke describes this approach as the healthiest, tastiest and safest cuisine.

The workshop will showcase 11 methods of food preservation, including pressure canning, dehydrating and solar drying. Lutzke will discuss the process, necessary equipment and estimated cost of using each method.

Austin’s local foods groups and Farmer’s Market will provide resources for the display table, as well as coupons and free products for door prizes.

An Iowa study completed in 2003 indicates conventional produce travels an average of 1,500 miles to get to your table.

By 2001, foreign imports made up 39 percent of fruits and 12 percent of vegetables in the average American diet. This annually contributes 224 billion pounds of carbon-equivalent emissions to our environment. Explore Minnesota data reveals that each $1 spent locally generates $4.60 in state and local taxes, $20 in local wages and $53 in gross sales.

No pre-registration is necessary for this workshop and the cost is $20 per person with a family discount available at $30 per family. “Cool Chances” for Austin’s Park It will also be available for all who carpool, bike or walk to the event.