Local Food Cleveland

Preserve It! (Part of NxGen Preserve)

Information

Preserve It!  (Part of NxGen Preserve)

Preserve It! focuses on education, workshops and hands on canning, drying and time tested methods of preserving our local food bounty.

Website: http://www.nxgenpreserve.org
Location: Cleveland, OH
Members: 30
Latest Activity: Mar 9

Our Mission and Vision

Our Mission
To strengthen our community and promote health and wellness

Our Vision
To create a community that focuses on healthy eating and food security by building community and home gardens, providing education that focuses on healthy food awareness, healthy choices, and cooking sessions, and presenting a place that provides the opportunity and training for food preservation and community cooking

Elements of the Vision
1. Community and Home Gardens
2. Educational Focus on Food
3 Ohio City/Near West Community Kitchen at St. Paul’s Community Center

Spring is coming and we are looking to get neighbors together to start planning this spring and summer's activities. We will be having a neighborhood get together for anyone interested. If you would like to join, please let us know!

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Comment Wall

Comment

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Comment by Christa Ebert on March 28, 2011 at 3:31pm
Hello! I am interested in getting involved with the planning. Please notify me where and when meetings are. Please feel free to email me with any questions.
Comment by Diane on February 25, 2011 at 9:36am

The Community Kitchen at St. Paul's is preparing for canning season.  If you are interested in using the kitchen for canning this growing season, we have a canning workshop series coming up. 

This series is open to all who want to learn canning, so please feel free to join us for this fun learning experience!

 

To use the canning equipment and kitchen, there is a requirement that all who are scheduled either go through the training, if you are experienced in canning, an interview is required by our Kitchen Coordinator, Harlan.  He can be contacted at chefdog86@yahoo.com.

 

The canning workshops are as follows:

Canning Classes Schedule:
April 6   Wednesday 6:30 – 8:30
Home Canning Basics
Canning Tomatoes
Canning Vegetables
Canning Fruit
 
April 27  Wednesday 6:30 – 8:30
Freezing Food
Pickling
Jams and Jellies
Drying
 
May 8 Sunday 12 noon – 3 pm
Specialties
Hands on Canning
Recipes:
Chili Salsa
Mango Chutney
Spicy Jicama Relish

The last session will include a 20 minute video featuring the preparation of the above recipes.  We will then prepare and can them as a group.  Each participant will take home at least one of each item.

 

Attendance to all three workshops is required to use the kitchen.  On May 15 if you have kitchen knives that you would like to bring, please do so and if they need sharpening, Harlan will be there to help and instruct participants on proper sharpening techniques.  We suggest you bring an apron and kitchen towels as well.

 

The cost of $10 is required to participate and is due the first night.  Checks can be made out to St. Paul’s Community Church.

 

To register for the workshop, http://new.evite.com/services/links/6UPSVM622G or email huntress58@att.net

Comment by Diane on February 17, 2011 at 5:21pm
Building the new website, check it out when you get a chance.  Http://www.ohiocitynearwestfoodgroup.org.
Comment by Diane on February 9, 2011 at 3:00pm
We are putting together our list of upcoming workshops.  Is there anything you are interested in learning, teaching or sharing?  Be looking for a poll about our canning schedule.
Comment by Diane on January 6, 2011 at 10:08am

Now that the holidays are over, our thoughts are turning to gardening!

We are making our plans for the upcoming year.  If you would like to be part of the planning process, please let me know. 


The hoop house permit finally came through and we are expecting it to be built shortly.  In addition we need to plan the canning schedule, and upcoming classes and seminars.

 

 

Comment by Leslie S on August 17, 2010 at 12:21pm
I would be interested in hearing from food and farm entrepreneurs interested in utilizing a licensed, commercial kitchen. Would you use a facility if one was available in Ohio City? What are your production or processing needs?
 

Members (30)

 
 
 

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