Do you want to preserve food safely for your family to eat? Learn when you need to use a pressure canning process versus a hot-water bath process. Using the correct processes can provide you with safe preserved food to eat during the winter months.
With summer harvest time starting soon, come learn about how to properly extend the season’s bounty by learning more about home-preserving fruits and vegetables. You are welcome to attend a free “Freezing and Canning Workshop” presented by Ohio State University Extension on Tuesday, June 30. Information on Freezing and Drying will be given at 5:30 to 6:30 pm and from 6:30 to 7:30 Canning. These classes will be held at Extension Office, 1415 US RT 22 SW, Washington Court House.
These are general information sessions about freezing and drying fruits and vegetables and then using a hot-water bath canner and pressure canner to preserve food. The basics of home canning and preservation will be taught and is appropriate for people with all levels of experience.
The science behind preservation will be explained to help understanding of why some processes are done the way they are. Everyone who cans or freezes fresh fruits and vegetables should understand why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.
The class will address:
• Basic food safety principles.
• How to use a water bath canner and a pressure canner.
• Canning tomatoes, pickling, and making jams and jellies.
• Freezing fruits and vegetables.
• Accessing resources from the U.S. Department of Agriculture, OSU Extension, and other research-based food preservation information.
The program is free and open to anyone, but reservations are required. If you need updated materials an optional USDA Home Canning Guide will be available at $10, and gauge testing for pressure canners will be available free that evening, if attending class. All pressure canner gauges except weighted gauges should be tested for accuracy each year.
To reserve a spot in the classes on June 30, contact the Fayette County office of OSU Extension at 740-335-1150 with your name, phone number and e-mail address.
Pat Brinkman is the Ohio State University Extension Educator for Family & Consumer Sciences.
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