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.
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 $20 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
Tuesday, June 12, 2012; 6:30-9:00pm or Tuesday, June 26, 2012; 6:30-9:00 pm
Participants will use freshly-picked local fruit to make a cooked strawberry jam (reduced-sugar recipe) and a strawberry freezer jam, and will take home a jar of jam from the workshop.
"LEARN TO CAN" SERIES:
- Part 1: Boiling Water Bath Canning: Tuesday, July 3, 2012; 6:30-9:00 pm
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. - Part 2: Pressure Canning: Tuesday, July 10, 2012; 6:30-9:00 pm
Learn to safely can low-acid foods, such as vegetables or meats, in a pressure canner. Learn about the different types of pressure canners in this hands-on workshop. Fee: $40 for series of 2 classes. Held in the new teaching kitchen at CCE-Tompkins.
Freezing and Drying Foods:
Dates: TBA
This class will cover how to freeze fruits and vegetables to get the best results. Participants also will learn tips on blanching, packaging, and how to avoid the biggest freezing errors, as well as methods for dehydrating fruits, vegetables and meat jerky at home.
Making and Canning Fresh Salsa:
Date: TBA
This class covers how to make salsa using fresh local ingredients, and how to preserve it by using a boiling water bath canner.
View our FACT SHEETS on food preservation.
