Canning and Some Salsa

With gardens overflowing with ripe tomatoes, zucchini, onions, carrots etc, members of the Tweed and District Horticultural Society were interested to learn tips about preserving their harvest through canning.

Nadine Campeau, the dietitian at Gateway Community Health Centre in Tweed was the guest speaker at the October meeting. Nadine discussed safe ways to preserve the season’s harvest through canning.


-always wash your hands and use gloves if handling items like jalapeno peppers

-use a water bath when canning acidic produce high in salt and sugar

-all jars and lids need to be washed in hot soapy water, air dried and placed in a water canner for 10-20 minutes prior to filling; the snap rings need to be sterilized at 82 degrees for 10 minutes to sterilize; always use new lids and snap rings

-do not touch any area of the jars which will hold the ingredients; use sterilized tongs

-when jars are sealed properly, the lids become concave; if unsure if a jar was sealed properly, keep in the fridge and use within a few weeks

-canned food must be sealed properly to prevent botulism which can make a person very ill and affect the nervous system

Nadine made Peppy Salsa, a Canadian Living recipe…

Members enjoyed the Peppy Salsa that Nadine made at the meeting!


October 26….Garden clean-up. Meet at Moira Garden at 9:00 am

November 5….Christmas decorating tips with guest speaker, Sheila Harris. There will be a hands-on workshop; bring your clippers and supplies.

The Annual General Meeting is held at this meeting. The Financial Report of the past year will be presented for approval.

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