2021 Virtual Home Food Preservation Classes
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Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
The dates have been set for the 2021 Virtual Home Food Preservation Classes. Go ahead and mark the dates and times down on your calendar. This year we will have 5 Home Food Preservation Classes and you can come to all of them or pick the ones you prefer to attend. All classes will be offered at 2 different times, a morning program from 10 a.m.–noon and an evening class 6–8 p.m. You pick the time that is most convenient to you. Below is a list of the classes with a brief description. Register for the classes by clicking on the date and time you prefer. This will send you to the registration portal. These classes will be hands on meaning participants can can along at home.
Introduction to Canning
This workshop is designed for those who wish to learn about canning as a home food preservation method. This curriculum introduces canning methods and discusses best practices for safe and quality home-canned products. This course will prepare you for boiling water and pressure canning instruction.
Canning Sweet Spreads
This workshop is designed for those who wish to gain knowledge on how to make various sweet spreads such as jams and jellies in their home kitchen. This curriculum teaches differences in sweet spreads, their safe preparation and to prevent spoilage.
Fermentation is designed for anyone interested in learning more about safely fermenting at home. This hands-on class will cover basics of fermenting, safely fermenting, and how to prepare and ferment sauerkraut and yogurt.
Boiling Water Canning
This workshop is designed for those who wish to gain knowledge on how to safely can high acid and acidified foods such as fruit, jam, jellies, and pickles. Participants will learn the basic knowledge of boiling water canning.
This workshop is designed for those who wish to gain knowledge on how to safely can low acid foods such as vegetables and meat in their home kitchen. Participants will learn about the microbes that cause problems in home canning, processing food in a pressure canner, testing for sealed jars, and proper storage of home-canned foods.