Home Food Preservation: Introduction to Preserving
- Length
- 2 hours
- Language
- English
- Event Format
- In-Person
About the In-Person Workshop
The Home Food Preservation: Introduction to Preserving event will explain the scientific principles behind modern home food preservation methods while dispelling common myths and outdated practices. Interest in home food preservation has grown in recent years, with canning, freezing, and drying offering ways to enjoy seasonal foods year-round. While these methods have existed for centuries, recent research has provided new insights into the science of safe preservation.
The ​Home Food Preservation ​​series will provide you with the scientific background, preparation tips, and safe processing methods to preserve food at home.
Space is limited - preregistration is required.
- Anyone interested in learning the basics of food preservation
- 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 deactivation of enzymes through blanching
- Best practices for drying foods safely and troubleshooting problems when drying foods
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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