Home Food Preservation: Introduction to Preserving
When: Wed., May 15, 2019 (6:00 PM - 7:30 PM)
Where: Country Cupboard
101 Hafer Rd.
Lewisburg, Pennsylvania 17837
registration deadline: May 13, 2019
In recent years, there has been increasing interest in home food preservation. Canning, freezing, and drying are preservation methods that allow you to enjoy seasonal foods all year long. While these methods of home food preservation have existed for centuries, we have learned much about the science behind these methods in recent years. Home Food Preservation: Introduction to Preserving will explain the scientific reasoning behind today's recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past.
To Be Covered (may vary depending on location)
- The basics of using a pressure canner based on current USDA canning guidelines for canning low acid foods such as vegetables and meat.
- How a pressure canner works and canning safety.
- The basics of using a water bath or atmospheric steam canner for canning high acid foods such as fruits, tomatoes, pickles, salsa, jam and jelly.
- The latest canning recommendations based on USDA canning guidelines including acidifying tomatoes and the use of salt and sugar.
- Best practices for ensuring quality frozen food, such as de-activation of enzymes through blanching.
- Best practices for drying foods safely and troubleshooting problems when drying foods.
Frequently Asked Questions
Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.