$45 – $130

Master Food Preserver Series Salt Lake County 2019

Event Information

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Date and Time

Location

Location

Utah State Fairpark

155 North 1000 West

Zion's Building

Salt Lake City, UT 84116

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Refund Policy

Refund Policy

Refunds up to 30 days before event

Event description

Description

Do you enjoy the art and science of food preservation and canning? Are you interested in updating your skills? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver. This training can be taken as a series or in parts by your topics of interest.

During the lectures, discussions and hands-on kitchen lab experiences, you will learn:

• The latest information on food safety and food preservation;

• Prevention of foodborne illness;

• Food storage and safety;

• Canning basics;

• Canning acid foods;

• Canning low-acid foods;

• Pickled and fermented foods;

• Preserving jams and jellies;

• Freezing foods; and

• Dehydrating food products.


$130 fee for 3 day course includes two canning books: So Easy to Preserve and Ball Blue Book Guide to Preserving 37th Edition

Each day will include light refreshments and product tasting, however participants are encouraged to bring a sack lunch.

$45 per day includes lecture and hands-on canning experience

$23 per ½ day or topic includes lecture and hands-on canning experience

Series Schedule

Taught by Melanie Jewkes, M.S., USU Extension Associate Professor, unless otherwise noted

Tuesday June 25th

Check-in: 8:30-8:55am

SESSION 1: 9am – 10:30am Food Safety/Prevention of Foodborne Illness and Canning

Basics workshop

10:30am – 1:00pm Canning Fruits & Pie Filling workshop & hands-on lab taught

Break: 1:00pm-1:30pm Bring your own lunch, some snacks provided

SESSION 2: 1:30pm – 5:00pm Dehydrating & Freezing workshop & hands-on lab

Wednesday June 26th

SESSION 3: 9:00am – 12:00pm Pressure Canning Meats & Soups workshop & hands-on lab taught by Cathy Merrill, USU Extension Assistant Professor, Utah County

Break: 12:00pm – 12:30pm Bring your own lunch, some snacks provided

SESSION 4: 12:30pm – 5:00pm Canning Tomatoes & Tomato Products workshop & hands-on lab taught by Brittany Bingeman, USU Extension Assistant Professor, Salt Lake County

Thursday June 27th

SESSION 5: 9:00am – 11:30am Jams & Jellies workshop & hands-on lab

11:30am – 12:00pm Lunch provided with canned products

SESSION 6: 12:00pm – 4:00pm Fermenting, Pickles & Pickled Products workshop & hands-on lab, taught by Teresa Hunsaker, USU Extension Educator Weber County

4:00pm – 5:00pm: End of series testing and canned products raffle

If you have any questions or to register by phone, please call Shauna Bagley 385-468-4835

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Date and Time

Location

Utah State Fairpark

155 North 1000 West

Zion's Building

Salt Lake City, UT 84116

View Map

Refund Policy

Refunds up to 30 days before event

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