January 8

SPAGHETTI SUPPER: Fri., Jan. 8, Spaghetti Supper, 4:00 – 7:00 pm, Lawsville Grange.

Mon., Jan. 11: chicken caesar salad, vegetable barley soup, crackers, fruit cobbler.

Tues., Jan. 12: vegetable lasagna, italian blend vegetables, crackers, orange delight.

Wed., Jan. 13: pork & peppers, noodles, broccoli & carrots, crackers, banana.

Thur., Jan. 14: French toast, sausage, homefries w/peppers & onions, strawberries, cottage cheese.

Fri., Jan. 15: meatball sandwich on ww roll, italian wedding soup, mixed vegetables, fruit cocktail.

Seed and plant catalogs are arriving in the mail. Winter is the time of year when many people plan next summer’s vegetable garden. Now is also a good time to learn how to can or update your knowledge about canning. Many new directions for canning safe, high quality foods have been introduced in recent years.

Penn State Extension is offering a home canning workshop on Saturday, January 16. Come and learn basic principles for canning food at home. Current recommended methods for canning fruits, vegetables, meats and more will be shared. Learn how to use the boiling water and pressure canners. The safety of new type canners will be discussed. Science-based resources and recipes will be recommended. Canners and equipment will be displayed. Many handouts with directions and recipes will be available to take home.

The workshop will be held at the Penn State Extension Office in Towanda. Workshop time is 10 a.m. to 12 noon. Bring your lunch and stay to watch how-to videos for boiling water and pressure canning from 12:15 to 1:00 p.m. There is a fee.

Sign-up to attend by January 14. Call toll-free to register at 1-855-394-7534. Or, register online at http://extension.psu.edu/food/preservation/events.

If your pressure canner has a dial gauge, bring it to the workshop to be tested for accuracy. Weighted gauges cannot be tested.

Instructors for the workshop are Cathy Guffey, Extension Nutrition, Health and Food Safety Educator and Kim Furry, Extension Master Food Preserver. Contact Cathy for more information at 570-265-2896 or cbg1@psu.edu.