Photo Essay: STU Food Bank hosts ‘a-peeling’ apple canning workshop

By
Daniel Salas
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Tom Morrison explains the process of apple canning to volunteers from the St. Thomas University Campus Ministry at St. Dunstan's Kitchen in Fredericton, N.B. on Friday, Oct. 7, 2022. (Daniel Salas/AQ)

In partnership with the St. Thomas University Sustainability Club and the STU Campus Ministry, the STU Food Bank held an apple canning workshop on Oct. 7.

The Aquinian’s photo editor, Daniel Salas, stopped by St. Dunstan’s Kitchen on Regent Street to get these “a-peeling” photos.

Claire Morrison explains the correct way to rinse and wash the apples in hot water so they can be made into apple sauce. (Daniel Salas/AQ)
Camila Gomez and other campus ministry volunteers help with peeling apples for the canning process. (Daniel Salas/AQ)
Tom Morrison sterilizes recycled glass jars to preserve the apple sauce. (Daniel Salas/AQ)
Cut and peeled apples are peeled before they are mashed into apple sauce. (Daniel Salas/AQ)
Tom Morrison mashes the boiled apple slices to get rid of apple cores and leftover skin. (Daniel Salas/AQ)
Tom Morrison pours the apple sauce into the glass jars so that it could be preserved. (Daniel Salas/AQ)
Around three hours of work by campus ministry volunteers culminated in a tasty final product. (Daniel Salas/AQ)
The apple sauce can now be served as a dessert. Campus ministry volunteers paired it with other sweets with cookies and whipped cream. (Daniel Salas/AQ)