Home Food Preservation: Jams and Jellies
- Length
- 2 hours
- Language
- English
- Event Format
- In-Person
About the In-Person Workshop
Discover the scientific reasoning behind today’s recommended methods for making and processing jam and jelly. This workshop will cover safe preservation practices, the basics of water bath and atmospheric steam canning, and techniques for making cooked and freezer jam and jelly. Participants will also learn about different pectin products, essential ingredient functions, and recipes for reduced-sugar and no-sugar-added options. Additionally, the session will address common food preservation myths and outdated, unsafe practices to ensure the best and safest results at home.
Space is limited - preregistration is required!
- New and experienced home food preservers
- Anyone interested in learning today's recommended methods for processing jam and jelly
- The basics of water bath and atmospheric steam canning for processing jam and jelly
- Techniques for making cooked and freezer jam and jelly
- Various types of pectin products and their use for a proper set
- The essential nature of various ingredients to produce a quality product
- Recipes for reduced-sugar and no sugar-added jam and jelly
- Basic troubleshooting
Guidance Regarding COVID-19
We will follow University and local guidelines and regulations at the time of this event. Individual visitors still bear responsibility for adhering to guidelines and protocols to mitigate the spread of COVID-19.
Please review Penn State's guidelines.
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