Learn and share information about healthy food: how we get it, how to keep it safe, how to prepare it for a family's immediate use or future use. Class topics include using a pressure canner; canning
fruits, vegetables, and meats; dehydrating fruits and vegetables; jam, jelly, pickle making; emergency preparedness; nutrition; food selection, safety, storage, and more. Volunteer 40 hours of your
time in exchange for 40+ hours of training. Preregistration by April 29, 2008 required
