Evento

Food Preservation 101 Class Series

Understand basics of preserving foods for later. Learn about equipment, resources, and safe procedures. Each participant will receive printed instructional materials, see and taste preserved products.

July 17th Canning Fruits, Sauces, and Pie fillings
-Learn the basics of preserving fruits and fruit mixtures. Discover how to make them low sugar, making sauces, and pie fillings. You will also learn how determine if the product is safe to eat.

July 24th Jams & Jellies
-Learn all the different kids 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.

July 31st Pickling 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. Learn how to successfully pickle fruits and vegetables.

August 7th - Freezing and Drying Fruits and Vegetables
- Learn the basics of freezing and drying produce successfully. Learn about pre-treatment methods, storage, proper containers and creative ideas.

August 14th Canning Tomatoes and Salsas
-Changing varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products.

August 21st Canning Vegetables, Meat, Fish and Poultry
-Pressure canning can be intimidating. Learn about the pressure canning process, why it is necessary and safe steps to using a pressure canner. Then learn the specific techniques in canning low acid foods safely.

Each Date is a Different topic. We are not presenting every topic at every class.
These classes are also avaiable individually.