Canning, Freezing & Drying

Whether you're preserving your own harvest, or produce that you've purchased locally, canning, freezing and drying can be effective ways to serve foods that taste harvest-fresh at a later date.   To ensure that the products you serve are safe, it is important to follow tested guidelines for safely preserving foods by these methods.  Cooperative Extension offers both information and hands-on, small group training in a variety of home food preservation topics.

Don't see a workshop offered in your area?  Request one. Call Carole Fisher at 272-2292 or email <crf11@cornell.edu>  with your request.

food preservation Workshops  

The following small-group workshops on home food preservation methods are offered during the spring, summer, and early fall months, at the Cooperative Extension Education Center, 615 Willow Avenue in Ithaca.  Topics coincide with the growing season, so participants can learn to preserve various kinds of produce while it is available at local farm stands and markets. Space is limited, and advance registration and pre-payment are required.

Cost is $15 per class unless otherwise specified.  
Register by calling (607) 272-2292 or in person at CCE-Tompkins (Full payment is required at time of registration).

Fresh from the Garden: Homemade Jams

Date:  Monday, June 23, 2014;  5:30-8:30pm
Participants will use freshly-picked local fruit to make two different strawberry jams, and will take home a jar of jam from the workshop.

"LEARN TO CAN" SERIES:

  1. Part 1:  Boiling Water Bath Canning:  Thurs, July 10, 2014;  5:30-8:30pm
    This class covers the science of food preservation and how to safely can high-acid foods, such as tomatoes, fruits or pickles.  Participants will receive up-to-date information and hands-on practice. 
  2. Part 2:  Pressure Canning:  Thurs, July 17, 2014;  5:30-8:30pm
    Learn to safely can low-acid foods, such as vegetables or meats, in a pressure canner. L
    earn about the different types of pressure canners in this hands-on workshop.
    Fee:  $30 for series of 2 classes. Held in the teaching kitchen at CCE-Tompkins.

BOILING WATER BATH CANNING: 
Dates:  Tuesday, July 22, 2014;  5:30-8:30pm  or
              Wednesday, Sept. 3, 2014;  1:00-4:00pm
For beginning canners, learn how to can foods safely in a boiling water bath canner.  You'll learn the science of home food preservation and how to can tomatoes, fruits, and other acidic foods.

Pressure Canning 101:  
Date: Wednesday, July 30, 2014;  5:30-8:30pm  
If you've always been afraid of using a pressure canner, this class is for you!  Learn to preserve fresh vegetables (and meats) in a pressure canner with confidence.

Freezing and Drying Foods:
Dates:  Wednesday, August 6, 2014;  5:30-8:30pm  or
                Tuesday,  September 9, 2014;  5:30-8:30pm
This class will cover how to freeze fruits and vegetables to get the best results. You'll learn tips on blanching, packaging, and how to avoid freezing errors, as well as methods for dehydrating fruits, vegetables, and meat jerky.

Cranberry Orange Chutney:
Date: TBA
Learn how to make this delicious chutney using fresh cranberries, how to preserve it in a boiling water bath, and also take a jar of it home with you.  Use your new skills to make more at home -- a fabulous low-cost holiday gift!

View our FACT SHEETS on food preservation.

Last updated: March 25th 2014 - 1:51pm