Home Food Preservation: Introduction to Preserving

Introduction to Canning, Freezing & Drying

In recent years, there has been increasing interest in home food preservation. Canning and freezing 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.

  • When

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

  • Where

  • Country Cupboard
    101 Hafer Rd.
    Lewisburg, PA 17837

This workshop will discuss the following:

  • 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.



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