Peguis Health Program, Community Garden and Peguis Jordan’s Principle held a canning class at the hall on September 21. The veggies were harvested at the community garden.
The two vegetables selected were the yellow beans and beets. The health benefits of yellow beans are numerous and well-documented. They are a rich source of antioxidants, which can help protect against cell damage and reduce the risk of chronic diseases such as heart disease, cancer, and Alzheimer’s disease. They are also high in fiber, which can help promote digestive health and support healthy blood sugar levels.
According to the MealsbyAndy website: “Pickled beets are made by soaking beets in a brine solution, which is typically a mixture of water, vinegar, sugar, and spices. This process not only adds flavor to the beets but also helps to preserve them by creating an environment that is inhospitable to bacteria and other microorganisms. Pickled beets can be stored in the refrigerator or canned using a water bath canner, allowing them to be enjoyed throughout the year.”
Chloe Sutherland, Peguis Community Garden coordinator said classes like this are important. “They show our community members, the importance of preserving vegetables which is part of our food sovereignty.” She added: “It brings the community together. Everyone here is socializing and having a good time.”
