Food Preservation Workshop Series
Interested in learning to preserve your own foods? We have the series for you! Learn how to preserve your foods in our virtual home food preservation series where you can learn about water-bath canning, pressure canning, and pickling and fermenting foods!
Fresh foods are perishable because they contain a high percentage of water. The practice of canning preserves foods by removing the oxygen, destroying enzymes, and preventing the growth of bacteria, yeasts, and mold. It is important to follow proper canning practices to ensure that food is kept safe! Pressure canning is the only safe method for canning meat, poultry, seafood, and low acid veggies.
Join us in our upcoming virtual home food preservation series! Each workshop will be held online, but you must participate live. Workshops will not be recorded in order to align with N.C. Cooperative Extension virtual home food preservation recommendations. There are three different opportunities for you to learn how to preserve foods:
- Learn to preserve fruits, fruit products such as jam, and acidified foods using a boiling water bath canner. There is more to canning than placing food in a jar and securing a lid. Learn the risks associated with, and the science behind preventing those risks, recipe terminology, and a live demonstration. Participants must attend live via Zoom on June 27, 2020, from 10–11:15 a.m. Register online in Eventbrite by June 25.
- Learn to preserve low-acid foods such as vegetables and meats using a pressure canner. Join us to discuss necessary steps and precautions, discover tested recipes, recipe terminology, and a live demonstration. Participants must attend live via Zoom on July 11, 2020, from 10–11:15 a.m. Register online in Eventbrite by July 9.
- Does your family love pickles and fermented foods? This workshop is for you! We will discuss the science behind fermentation, safety precautions to eliminate foodborne illness and food spoilage, tested recipe resources, and a live demonstration. This workshop includes information about refrigerator pickles, quick pickles, fermented pickles, and other pickled products. Participants must attend live via Zoom on August 8, 2020, from 10–11:15 a.m. Register online in Eventbrite by August 6.
To sign-up for this series, visit our website where you will be directed to the Eventbrite links.