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
Thursday, June 20, 2013; 6:00-8:30pm
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:
- Part 1: Boiling Water Bath Canning: Tues, July 9, 2013; 6:00-8:30pm
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. - Part 2: Pressure Canning: Tues, July 16, 2013; 6:00-8:30pm
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: $30 for series of 2 classes. Held in the new teaching kitchen at CCE-Tompkins.
Pressure Canning 101:
Date: Thursday, July 25, 2013; 6:00-9:00pm
If you've always been afraid of using a pressure canner, this class is for you! Learn to pressure can with confidence.
Date: Wed, July 31, 2013; 6:30-9:00pm
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.
Boiling Water Bath Canning:
Date: Tuesday, August 6, 2013; 6:00-8:30pm
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.
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.
