The Citizen, 2013-09-26, Page 11THE CITIZEN, THURSDAY, SEPTEMBER 26, 2013. PAGE 11. The Wawanosh Country Cannersgathered on Sept. 14 at the AuburnHall for their food preservation club
to learn about freezing and drying
food. President Reba Jefferson led
roll call where members discussed
their favourite pickles. The club
compared fresh produce and
prepared preserves found at grocery
stores, examining the price and
where products were made. The
group found that some preserves,
such as pickles, were often made in
foreign countries. Leader Mary
Ellen Foran shared different
containers ideas to use when
freezing. She presented an
educational video about how to
freeze fruits and vegetables.
Next, the members headed to the
kitchen to freeze vegetables.
Members split up to wash, cut and
blanch cauliflower, beans, onions,
celery, peppers, broccoli and carrots.
Each member received a freezer bagand filled it to make a bag of mixedvegetables for soup or stir fry. Cathy
Drennan brought in her tomato
sauce that the group had helped
prepare previously, so the club
enjoyed some delicious spaghetti.
The group took a break from the
kitchen and went outside to play
agriculture tag and charades.
At a previous meeting, Amanda
Morrison brought in her dehydrator
and showed the group how to use it.
Leaders brought the dehydrator
home and dried parsley, basil,
bananas and apples. It took hours,
and days, to dry the different foods.
The club sampled some of the dried
bananas and apples, as well as some
store bought trail mix to compare.
Next, senior members Melissa and
Kate Higgins led a taste-testing
activity with dried fruit. Members
paired up and one was blindfolded.
They were fed different dried fruitsby their partners and tried to guesswhat they were eating. Members
sampled dried blueberries,
strawberries, mango, cranberries,
pineapple and papaya. After three
samples, the pairs traded places and
tried more. A few members were
able to guess what they were eating,
a few had to spit it out, but most
had never tried certain dried fruit
before.
For achievement, members will be
participating in the Auburn
Horticultural Pumpkin Party on
Saturday, Oct. 26 at 2 p.m.
Here, try this
As part of the Wawanosh 4-H Club’s final canning project
meeting, members sampled new dried fruits to see how
they tasted. Here, doing some sampling, are Linnea and
McKayla Nonkes. (Photo submitted)
4-H Club holds final meeting
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