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Preserving the Garden Harvest Series

101 Class Series - Learn the basics of food preservation so you can eat well year round by filling your pantry and freezer with the bounty of the summer harvest.
In these classes you will be shown what equipment is needed and learn how to process your food safely.
Each student will receive printed materials and be able to sample examples of preserved products.

All Seven classes cover:

September 16 - Canning Fruits, Sauces, and Pie fillings
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with low sugar, and how to make sauces, and pie fillings. You will also learn how determine if the product is safe to eat.

September 23 - Jams & Jellies
Learn all the different kinds of jellied products and the different ways to thicken your product, making low sugar jellied products, how to fix a jam that will not set, and more.

September 30 - Pickling Fruits and Vegetables
Learn how to successfully pickle fruits and vegetables. What is difference between quick pack and fermented pickles? What are some of the pickle pitfalls, and how do you determine if pickles are safe to eat.

October 7 - Canning Tomatoes and Salsas
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products.

October 14 - Dehydrating Fruits and Vegetables
Learn the basics of dehydrating produce successfully and what is the best equipment to use for drying. Learn about pre-treatment methods, storage, proper containers and creative ideas.

October 21 - Preserving Vegetables, Beans and Soups
Learn the basics of pressure canning, how to select a pressure canner and why it is used. Learn the safe procedures for preserving and freezing vegetables, beans, soups and broth.

October 28- Preserving Meat, Fish, Poultry,and making Jerky
Learn the basics of pressure canning, drying and freezing meat, fish and poultry. You will also learn the proper method of making jerky.