TIDBITS

CANNING WORKSHOP

The Arkansas State University-Newport Continuing Education Department will conduct a two-part canning class May 30 and June 18.

In “Saving My Vegetables for Later: Part 1”9:30 a.m. May 30, Sarah Metzger, county extension agent FCS/4-H, will teach students how to use a pressure cooker to can vegetables. “Saving My Vegetables Part 2,” 9:30 a.m. June 18 will cover water bath canning. The cost for each class is $10. Registration is required. For more information or to register, call (870) 512-7813.

DON’T HOLD THE SALT

Pickling is an ancient way of preserving foods, but it has become a modern-day darling on restaurant menus, especially in the South. Pickles are created in cold-water brine with salt, vinegar, sugar and spices. Good pickles, whether from okra or cucumbers, are crunchy and retain their garden-fresh colors. Because pickled fruits or vegetables aren’t heat treated, their nutritional value stays pretty intact. Another benefit: The fermentation process produces “friendly” probiotic bacteria, which contribute to digestive health.

One nutritional downfall is the high sodium content since significant salt is used in pickling. But don’t try to make reduced-sodium pickles at home.

Tips on the University of Georgia’s National Center for Home Food Preservation website caution against cutting back on salt: “Thesalt used in making brined pickles not only provides characteristic flavor but also is vital to safety and texture.” Salt inhibits the growth of bad bacteria.

Registered dietitian Marisa Moore recommends pairing pickles with potassium-containing foods: “Potassium blunts the effect of sodium in the body and helps control blood pressure.” Fortunately, there are plenty of tasty potassium sources, including beans, peas, greens, tomatoes, okra, sweet potatoes and bananas.

• The Atlanta Journal-Constitution