Export

Food Preservation Zoom Classes

• Friday, June 12, 2020, 11:00 AM - 12:00 PM
• Friday, June 26, 2020, 11:00 AM - 12:00 PM
• Friday, July 17, 2020, 11:00 AM - 12:00 PM
• Friday, July 31, 2020, 11:00 AM - 12:00 PM
• Friday, August 14, 2020, 11:00 AM - 12:00 PM
• Friday, September 11, 2020, 11:00 AM - 12:00 PM
• Friday, September 25, 2020, 11:00 AM - 12:00 PM
• Friday, October 16, 2020, 11:00 AM - 12:00 PM

Our colleagues at CCE-Saratoga are offering a series of food preservation classes online.  Register for one or all of these FREE classes taught by Diane Whitten, CCE Nutrition Educator and Cornell Certified Master Food Preserver. For additional information, contact Diane at dwhitten@cornell.edu.

Friday, June 12, 11 am, Making Strawberry Jam: Learn how to make a full sugar, low sugar or no sugar jam, plus freezer jam (a no cook recipe great for kids). This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed. Link to Registration: Making Strawberry Jam

Friday, June 26, 11 am, Fermenting Vegetables: Learn how easy and fun it is to ferment foods at home, including sauerkraut and kim chi. This class will include equipment, tips and techniques for successful fermentation. The health benefits of probiotic bacteria in fermented foods will be discussed. Link to Registration:Fermenting Vegetables.

Friday, July 17, 11 am, Canning at Home; An Intro to Boiling Water, Steam and Pressure Canning: 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. Link to Registration: Canning at Home

Friday, July 31, 11 am, Quick Pickling: Learn tips and techniques for successful pickling, including making a crisp pickle. Pickling ingredients will be discussed. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed. Link to Registration: Quick Pickling.

Friday, August 14, 11 am, Pressure Canning Vegetables, Meats & Soups: 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. Link to Registration:Pressure Canning Vegetables, Meats & Soups

Friday, September 11, 11 am, Canning Salsa & Tomatoes: 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. Link to Registration:Canning Salsa & Tomatoes

Friday, September 25, 11 am, Dehydrating Fruits & Vegetables: Learn tips and techniques for getting quality dehydrated fruits & vegetables. This class will include a discussion of types of dehydrators. Link to Registration: Dehydrating Fruits & Vegetables.

Friday, October 16, 11 am, Making Meat Jerky: 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, and testing for doneness. Link to Registration: Making Meat Jerky.

---

Setting Up Zoom:

To download and install the Zoom Application:

• Go to https://zoom.us/download and from the Download Center, click on the Download button under “Zoom Client For Meetings”.
  • This application will automatically download when you start your first Zoom Meeting, but installing before class is a good idea.
• Once the download is complete, proceed with installing the Zoom application onto your computer.
• Once Zoom is installed, click on the emailed Zoom link to begin viewing the class in Zoo

If you’ve never used Zoom before, learn the basics of joining a Zoom meeting at this site.

Fee

FREE!

Last updated October 9, 2020