Saturday, August 13, 2011 — Grow It, Eat It, Preserve It! This Food Preservation Workshop will cover safe, nutritious, and cost-effective methods of preserving your garden harvest. University of Maryland Extension Educators Cassandra Corridon, Rebecca Davis, and Lynn Little will discuss food preservation equipment, food safety, and water bath and pressure canning. This workshop will feature two hands-on activities in which participants will learn how to process a low- and high-acid food using water bath and pressure canners. Participants will be able to take their canned foods home, and will receive a copy of So Easy to Preserve. This book includes in-depth information for both the new and experienced food preserver, featuring tested recipes and instructions for water bath and pressure canning, making jams and jellies, pickling, and freezing and drying.