To introduce people to canning we are offering a workshop on
Baby Food Canning. This is a great way for a community to help new
mothers with the nutrition for their infants that is so critical for
proper development.
We would like to help you get starting with canning, but... Baby steps first.
Although canning is easy to do, it is also time consuming. So we
recommend starting small and serendipitously baby food is always needed
in small quantities. New moms are pressed for time and would appreciate
getting food for their infants from people they know and trust. We can
help you produce small jars of organic food that is prepared without
additives, fillers, artificial colors or preservatives.
First, we recommend that you buy or grow your own organic fruits and
vegetables. Babies deserve pesticide-free foods. Scrub fruits and
vegetables extra well with a vegetable brush. Trim stringy parts and
remove any part of the food that could cause
choking, such as pits, peels, and seeds. Trim excess fat off poultry
and meat. Not only will you know exactly what's in the baby food you
have canned, you can custom-tailor the texture to your baby’s taste
preferences. You can also shape your baby’s tastes and help him learn
what fine organic food tastes like. Rather than salting the food you
prepare we suggest you try a bit of lemon juice as both a preservative
and a natural flavor enhancer. Make enough for more than one meal at a
time and store the
freshly-cooked and pureed food in small containers. Label all the jars
with the contents and date, and rotate the stock like the supermarkets
do, putting the most recently canned ones behind the older ones.
Properly canned homemade baby foods can be safely kept on the shelf for
many months.
If you use a microwave to warm the baby food, be sure to stir the food
well to avoid hot pockets. No matter how you heat it, stir the food
well and test it with your finger to be sure it's not too hot.
To avoid wasting your carefully prepared cuisine, dole out small
portions. Gradually add more, using a clean spoon as needed. After
opening, store any unused portions in the refrigerator.
What is needed for a Workshop;
- Organic Food - preferably locally or home grown
- Kitchen*
- Food processor and/or blender
- Large Cooking Fork
- Potato Masher
- Food mill or fine-meshed strainer
- Hand-cranked
baby-food grinder
- Vegetable brush and peeler
- Measuring cups and
spoons
- Sharp paring knife
- Ladle
- Saucepan with lid
- Spatula
- Cutting board
- Grater
We will supply;
- Pressure Cooker
- Small Jars
- Labels
- * anything you don't happen to have?
Links:
For further information or to arrange for an event, please email or call Greg Pettengill at (321)269-7587.
