New to the science of canning? Been a few years since you’ve canned? Learn about the most recent research and changes to home canning procedures along with links to plenty of safe, tested recipes. First in the Preserve the Harvest series, we’ll cover the basics of food safety and canning ...
Second in the Preserve the Harvest series, this class will explain the scientific background behind today’s recommended methods for freezing and drying foods, a method of home food preservation that allows you to enjoy seasonal foods all year long. There will be plenty of time for your questions after the ...
Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no-sugar recipes covered. Third in the Preserve the Harvest ...
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time with a variety of fresh produce. Fourth in the Preserve the Harvest series, we’ll cover the basics of making shelf-stable pickles. In addition, there will be plenty of time for ...
Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. Fifth in the Preserve the Harvest series, we’ll cover the basics of making shelf-stable tomato products along with salsa, and relish. In addition, there will be ...
In the sixth and final class in the Preserve the Harvest series, we will cover the basics of Pressure canning. Pressure canning is the only safe way to can low-acid foods, such as vegetables and meats. You will learn the science behind pressure canning recommendations, as well as the basics ...
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