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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.

Friday, September 17, 2010

You can Can with LOVE

My pressure canner doubles as a hot water canner for things like pickles, fruit, jam, and salsa. I use the pressure feature to can my vegetables, soups, and meats.

Many canning sites discuss canning as a means to save money by buying food on sale and preserving it.


I teach canning as a way to preserve the very best food you can get in season. Why can factory farm meats? Why can chemical laden fruits and vegetables?

Think of canning as a way to capture nature's NATURAL goodness for year round use. In the winter months, I want to reach for a jar of something that was nurtured with and in love.

Food relationships count. Food relationships sustain us. Food relationships are the ancient form of earth restoration.

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