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Food Preseravation Classes
Sat, June 17, 2017, 10:00 AM – 4:00 PM CDT
Spring will be turning to summer and, just as in our grandparents’ day, the harvest will begin. But home food preservation has changed since our grandmothers put food up so many years ago. With transportation opening up the world to travel for humans, it has also opened up the spread of germs. How we destroy those microorganisms has changed as well. Food preservation classes will help consumers learn how to combat this threat of food-borne illness and preserve their harvest safely. The classes will provide step by step instructions on how to preserve using the most current researched recipes and procedures. They will also provide opportunities for hands-on learning. A current set of guides will be provided to each participant so they can follow along on their own at home after the class.
Come learn with Lindsey Stevenson, Nutrition and Health Specialist with University of Missouri Extension, why canning safely is more than just sealing food in a jar. Find out why some foods have to be pressure canned and others can be preserved in a boiling water canner.
The goal of this program is to provide participants with a solid foundation in home canning and preserving. Through hands-on classes participants learn how to make jellies/jams and salsas and learn proper pressure canning processes.
Attend one class or both
Monday, June 12, 2017 Only Jams and Jellies $15 per person
Tuesday, June 20, 2017 Only Pressure Canning $15 per person
Saturday, June 17, 2017 Combination classes of Jams, Salsa and Pressure Canning $45 per person