Date(s) - Wednesday, May 03, 2017
8:30 am - 4:00 pm
This comprehensive training program will go beyond the basics and teach participants how to safely preserve food.
The instructors for the course will be preservation experts Judge Price and Katherine Humphrey.
Participants will be guided through hands-on demonstrations of all food preservation methods recommended by the U.S. Department of Agriculture.
Students will learn the scientific basis of food preservation, get experience in both boiling water bath and pressure canning of a variety of products including jelly, tomato sauce, pickles, meats and vegetables.
Participants will also work with freezing methods, dehydration of fruits and vegetables and making jerky.
The class will end with an exam and all students who score at least 85 will obtain a Master Food Preserver certificate from the Cooperative Extension.
No prior canning experience is necessary to enroll.
The cost for the program is $375 per person and the class size is limited. All materials, including a 265-page handbook and lunch each day are provided.
The deadline to register is 4 p.m. April 10.
Pre-registration is required. To sign up, call 716-433-8839 or visit the Cooperative Extension’s website.