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? If yes, the Master Food Preserver training is for you!
This series includes hands-on, kitchen lab experiences where you will be canning 15-20 different recipes per group.
Also included are lectures and discussions where you will learn:
• The latest information on food safety and food preservation.
• Prevention of foodborne illness.
• Canning basics.
• Canning fruits and pie fillings.
• Freezing foods and freeze drying.
• Dehydrating food products.
• Pressure canning.
• Canning tomato products, including salsa.
• Preserving jams and jellies.
• Preserving pickled and fermented foods.
Each workshop includes cooking and practice time in the kitchen, so come prepared to work with food.
$250 fee for 3 day course includes two canning books: So Easy to Preserve 6th Edition and Ball Blue Book Guide to Preserving 38th Edition.
Note: There will be an option to purchase a printed copy of the USDA Complete Guide to Home Canning (15th Edition) at the training ($25-27 or it is available online for free).
Each day will include light refreshments and product tasting, however participants are encouraged to bring a sack lunch. Please tie long hair back and/or bring a hat and closed-toed shoes for kitchen safety, aprons will be provided.
Series Schedule
Facilitated by Melanie Jewkes, Utah State University Extension Professor.
Taught by Utah State University Extension faculty: Melanie Jewkes, Cindy Jenkins, Jenna Dyckman, Stephanie Carlson, and Teresa Hunsaker
Tuesday June 25th
Check-in: 8:30-8:45am
SESSION 1: 8:45am – 10:30am Food Safety/Prevention of Foodborne Illness and Canning Basics workshop taught by Melanie Jewkes
SESSION 2: 10:30am – 1:00pm Dehydrating & Freezing workshop & hands-on lab taught by April Litchford
Break: 1:00pm-1:30pm Bring your own lunch, some snacks provided
SESSION 3: 1:30pm – 5:00pm Dehydrating, Freezing & Freeze Drying workshop taught by Melanie Jewkes (Dehydrating); Cindy Jenkins (Freeze Drying)
Wednesday June 26th
SESSION 4: 9:00am– 12:00pm Pressure Canning Meats , Vegetables & Soups workshop & hands-on lab taught by Melanie Jewkes
Break: 12:00pm – 12:30pm Bring your own lunch, some snacks provided
SESSION 5: 12:30pm – 5:00pm Canning Tomatoes & Tomato Products workshop & hands-on lab taught by Jenna Dyckman
Thursday June 27th
SESSION 6: 9:00am – 11:30am Jams & Jellies workshop & hands-on lab taught by Stephanie Carlson
Break:11:30am – 12:00pm Lunch provided with canned products
SESSION 7: 12:00pm – 4:00pm Fermenting, Pickles & Pickled Products workshop & hands-on lab, taught by Teresa Hunsaker
4:00pm – 5:00pm: End of series testing and canned products raffle
Questions?
If you have any questions or to register by phone, please call Bailynn McKay 385-468-4841
Driving and Parking Directions
The Zion Building is located on the Utah State Fairpark complex, directly west of the Drivers License Divison at the State Fair Park. Please park as if you are going into the driver's license division, but enter the gate directly to the west and the Zion Building is the next building.
