Participants learned how to can and preserve fruits and vegetables, and what they didn’t take home with them has found a new home at the food bank. In total, 150 cans of jams, tomatoes, and pickles were donated, which Arlene Ruttan of the Salvation Army says are already being enjoyed. 

“We have already had the privilege of giving food bank recipients some jars of jam, and I can still see the look of pleasure on their face,” she says. “It is such a treat to be able to eat something that has been made specifically from non-processed food.” 

In addition to producing food for those in need, NEAT argues buying locally grown food for canning helps preserve it into the next season, and reduce the region’s carbon footprint. Workshops have been held several times over the past few years.