Friday, July 17, 2020
Learn when and how to use these different canning methods. This class will include a discussion of low acid and high acid canning, plus how to avoid botulism food poisoning.
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Friday, July 31, 2020
Learn tips and techniques for successful pickling, including making a crisp pickle. This class will cover pickling ingredients, plus the basics of canning in a boiling water bath or steam canner, including equipment needed.
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Friday, August 14, 2020
Learn the procedures for safely canning low-acid foods, such as vegetables, meats, and soups in a pressure canner. This class will include a discussion of dial gauge vs. weighted gauge pressure canners and how to use them.
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Friday, September 11, 2020
Learn how to can whole and diced tomatoes, plus make salsa. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed.
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Friday, September 25, 2020
Learn tips and techniques for getting quality dehydrated fruits & vegetables. This class will include a discussion of types of dehydrators.
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Friday, October 16, 2020
Learn how to safely make your own jerky in an oven or food dehydrator. This class will include the three methods of making a safe jerky, options for marinating, plus testing for doneness.
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