Canning 101
Pat Banker, Master Food Preserver
Before we know it, it will be berry season and time to make and preserve delicious strawberry jam, fruit jellies, and marmalade for that taste of summer in the cold winter months. Fresh garden tomatoes will be plentiful and canning salsa and sauces is a tasty way to enjoy them all year. Preserving beef, chicken, and wild game by pressure canning is a wonderful way to have “fast food” that is tender and tasty no matter how tough the cut.
Cornell Cooperative Extension Master Food Preserver, Pat Banker, and Master Home Preserver, Awenhniseronkion King, will be offering a 3 part series that will use science-based, safe methods for boiling water bath canning jams, jellies, tomatoes, salsas and spaghetti sauce. The series will also include a session on safe handling and pressure canning of meats, soups, and broths.
Classes are all hands-on, ingredients are supplied, printed recipes and directions are also included. Products made will be taste tested and samples will go home with participants.
May 19th, 4:00pm to 7:00pm- Canning Jams, jellies and marmalade.
May 21st, 4:00pm to 7:00pm-Canning tomatoes, salsa and spaghetti sauce.
May 26th, 4:00pm to 7:00pm-Pressure canning beef, soup and vegetables.
Fee is $40.00 per person per session or $100 for series.
All classes will be held at the Early Childhood Development building, 25 Library Rd, Hogansburg, NY.
Pre-registration is required. Call 518-483-7403 to register. Registration is also available online with credit card payment available. https://reg.cce.cornell.edu/canning101_216
Patricia Banker
4-H Program Educator
pab21@cornell.edu
(518) 483-7403
Last updated June 1, 2015