Spring Home Food Preservation Series
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en Español
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Workshop Times 6:30–8:30 p.m. (EST)
Are you interested in home food preservation but not sure where to start? Or maybe you just want to brush up on the basics of preservation. Join us for a free, virtual series featuring research-based information to help you preserve foods safely.
Spring Home Food Preservation Series
Series Details
April 8 – Introduction to Canning
This workshop introduces canning methods and discusses best practices for safe and quality home-canned products. This course will prepare you for the boiling water and pressure canning workshops. REGISTER
April 22 – Boiling Water Canning
This workshop is designed for those who wish to learn how to gain knowledge on how to safely can high acid and acidified foods such as fruit, jam, jellies, and pickles. Participants will learn the basic knowledge of boiling water canning. REGISTER
May 13 – Pressure Canning
During this workshop participants will gain knowledge on how to safely can low acid foods such as vegetables and meat in their home kitchens. We will learn about microbes that cause problems in home canning, precessing food in a pressure canner, testing for sealed jars, and proper storage of home-canned goods. REGISTER
May 27 – Freezing Basics
Participants will learn about appropriate foods for freezing, how to prepare foods for freezing, determine actions to take during freezer emergencies, and understanding safe methods of thawing. REGISTER
June 10 – Sweet Spreads
Participants will grain knowledge on how to make sweet spreads such as jams and jellies in their home kitchen. This curriculum teaches differences in sweet spreads, their safe preparation and to prevent spoilage. REGISTER
June 24 – Fermentation
This class will cover basics of fermenting, safely fermenting, and how to prepare and ferment sauerkraut and yogurt. REGISTER