Home Food Preservation: Introduction to Preserving

Learn about today's recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past.
Home Food Preservation: Introduction to Preserving - Workshops
Language: English
$15.00

Starting at FREE

Starting at FREE

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Description

When: Wed., Jun. 6, 2018
(6:00 PM - 7:30 PM)

Where: Country Cupboard
101 Hafer Rd.
Lewisburg, Pennsylvania 17837

registration deadline: June 1, 2018
11:59 p.m.

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.

Instructors

Nutrition research and education Diabetes education Child overweight prevention Food Safety education Food Preservation

More by Lynn James, M.S., R.D., L.D.N. 

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