This week, seniors in Culinary Arts investigated the following question: “In the days before electricity and modern refrigeration techniques, what do you suppose people did with all of the extra food they could not eat before it went bad?” They did their research and figured out that in order to keep and store food properly, they had to take away the oxygen supply from the harmful microbes. The solution they came up with was canning. The seniors then proceeded to put theory into practice, and tried their hand at canning some vegetables and fruit. Pictured here are some of the “fruits” of their labors – pickled or preserved cucumbers, beets, apples, strawberries, and brussels sprouts, to name a few.