CHAMBERSBURG — Penn State Extension will offer “Home Food Preservation: Introduction to Preserving” from 5 to 7 p.m. April 24, at the Penn State Extension Franklin County office, 181 Franklin Farm Lane.
In recent years, there has been increasing interest in home food preservation. Canning, freezing and drying are preservation methods that enable people to enjoy seasonal foods all year. While these home food preservation methods have existed for centuries, much has been learned in the last few years about the science behind these methods.
This two-hour workshop will provide participants with the fundamentals of home food preservation. Instructors will explain the scientific reasoning behind today’s recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past.
Attendees will learn:
— The basics of using a pressure canner based on current USDA canning guidelines for canning low acid foods such as vegetables and meat.
— How a pressure canner works and canning safety.
— The basics of using a water bath or atmospheric steam canner for canning high acid foods such as fruits, tomatoes, pickles, salsa, jam and jelly
— The latest canning recommendations based on USDA canning guidelines including acidifying tomatoes and the use of salt and sugar.
— Best practices for ensuring quality frozen food, such as de-activation of enzymes through blanching.
— Best practices for drying foods safely and troubleshooting problems when drying foods.
This workshop costs $15. The deadline to register online is April 20.
For more information and to register, readers may visit the Penn State Extension website at https://extension.psu.edu/introduction-to-preserving-workshop or call 877-345-0691.
