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Julie graduated from Creighton University with a major in dance and Theology and taught for several years at an inner-city school in Milwaukee. With a desire to expand her knowledge of the arts and spirituality, she attended St. John’s University in Collegeville and completed a Masters in Theology and Liturgical Studies. Over the years, her quest to merge diverse religious beliefs and practices through the commonalities of love and peaceful living, led her to travel, live, and study with shaman practitioners, herbal healers, Native American medicine women, Buddhist priests and other earth-based spiritual teachers. Through these experiences and experiences with global metaphysical teachings, she learned to honor the eternal source of love in all people.

Wednesday, September 15, 2010

Canning Class 102


Many hands light work. Several class participants are chopping and preparing the garden vegetables for a soup. The vegetable soup will be pressure canned. Firmer vegetables will be boiled together to achieve equal texture when added to the softer vegetables. This mixture will be canned at eleven pounds pressure for seventy-five minutes. With the exception of the organic navy beans, all the other vegetables and herbs were freshly harvested a few hours before preparation.

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