About this Event
Do you enjoy the art and science of food preservation and canning? Are you interested in updating your skills? Would you like to develop expertise in food preservation? If yes, the Master Food Preservation training is for you!
This series includes hands-on, kitchen lab experiences where you will be canning a variety of different recipes.
Also included are lectures and discussions where you will learn:
• The latest information on food safety and food preservation.
• Prevention of foodborne illness.
• Canning basics.
• Canning fruits and pie fillings.
• Freezing foods and freeze-drying.
• Dehydrating food products.
• Pressure canning.
• Canning tomato products, including salsa.
• Preserving jams and jellies.
• Preserving pickled and fermented foods.
Each workshop includes cooking and practice time in the kitchen, so come prepared to work with food.
Please tie long hair back and/or bring a hat and closed-toed shoes for kitchen safety, aprons will be provided.
$250 fee for 3-day course includes two canning books: So Easy to Preserve 6th Edition and Ball Blue Book Guide to Preserving 38th Edition.
Note: There will be an option to purchase a printed copy of the USDA Complete Guide to Home Canning (15th Edition) for $25-27 for a printed copy from the USU Extension online store--OR it is available online as a download for free.
Each day will include product tasting, however participants are encouraged to bring a lunch.
Workshop Schedule
Facilitated by Melanie Jewkes, Utah State University Extension Professor.
Taught by Utah State University Extension faculty.
Schedule session topic subject to change.
Tuesday June 9th:
Check-in: 8:30-8:45am
SESSION 1: 8:45am – 10:30am Food Safety/Prevention of Foodborne Illness and Canning Basics
SESSION 2: 10:30am – 1:00pm Canning Fruits and Pie Fillings workshop & hands-on lab
Break: 1:00pm-1:30pm Bring your lunch, some snacks provided
SESSION 3: 1:30pm – 5:00pm Dehydrating, Freezing & Freeze Drying
Wednesday June 10th
SESSION 4: 9:00am– 12:00pm Pressure Canning Meats, Vegetables & Soups workshop & hands-on lab
Break: 12:00pm – 12:30pm Bring your own lunch, some snacks provided
SESSION 5: 12:30pm – 5:00pm Canning Tomatoes & Tomato Products workshop & hands-on lab
Thursday June 11th
SESSION 6: 9:00am – 11:30am Jams & Jellies workshop & hands-on lab taught
Break:11:30am – 12:00pm Lunch provided with canned products
SESSION 7: 12:00pm – 4:00pm Fermenting, Pickles & Pickled Products workshop & hands-on lab
4:00pm – 5:00pm: End of series testing and canned products raffle
Questions?
If you have any questions or to register by phone, please call Sunny Bird: 385-468-4820
Event Venue & Nearby Stays
Jordan High School, 95 Beetdigger Boulevard, Sandy, United States
USD 268.61
