Preserve at Home
Name:
Preserve at Home
Date:
June 24, 2019
Event Description:
Do you want to learn how to safely can, dry or freeze your garden’s bounty? University of Idaho Extension invites you to enroll in Preserve@Home, an online food preservation class to teach individuals how to safely preserve a variety of foods. Participants learn how to produce high quality, preserved foods and the science behind food preservation and food safety.
The registration deadline is Monday, June 3. The first lesson of the 6-week course opens online on Thursday, June 6 at 1:00pm MDT. Each lesson includes online text (that can be downloaded and printed), online bulletin board to facilitate participant discussion, and a realtime weekly chat to interact with classmates and instructors. The weekly online chat session for the first lesson will be on Thursday, June 13 from 1:00pm to 1:45pm. MDT. Topics to be covered include: Foodborne Illness – causes and prevention, Spoilage and Canning Basics, Canning High Acid foods, Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc., Canning Low Acid Foods, and Freezing and Drying. Supplemental materials will include materials on planting varieties for food preservation, cold storage and root cellaring.
The cost is $35 plus the cost of supplemental materials. Many of the supplemental materials areavailable free, online. Class size is limited. For more information, contact Laura Sant at 208-852-1097 or lsant@uidaho.edu.
The registration deadline is Monday, June 3. The first lesson of the 6-week course opens online on Thursday, June 6 at 1:00pm MDT. Each lesson includes online text (that can be downloaded and printed), online bulletin board to facilitate participant discussion, and a realtime weekly chat to interact with classmates and instructors. The weekly online chat session for the first lesson will be on Thursday, June 13 from 1:00pm to 1:45pm. MDT. Topics to be covered include: Foodborne Illness – causes and prevention, Spoilage and Canning Basics, Canning High Acid foods, Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc., Canning Low Acid Foods, and Freezing and Drying. Supplemental materials will include materials on planting varieties for food preservation, cold storage and root cellaring.
The cost is $35 plus the cost of supplemental materials. Many of the supplemental materials areavailable free, online. Class size is limited. For more information, contact Laura Sant at 208-852-1097 or lsant@uidaho.edu.
Event Media:
