Canning a tradition

Instructor Pat Hyatt, above, led a workshop on canning deer meat last week, at Kay-Nah-Chi-Wah-Nung Historical Centre. The deer meat used was also featured in a skinning workshop at the site. Left, participant Suzette Angus packs her jar with meat and vegetables, to get ready for canning. The workshop was presented to help preserve traditional skills. – Allan Bradbury photos