URI Food Preservation Basics -a two session hands-on workshop
More people are growing their own produce and buying locally grown too. But, a successful garden may mean that you have to find a way to preserve your bounty! While some home food preservation techniques are more difficult than others, it is most important to know how to preserve food safely.
Nicole Richard, Cooperative Extension Food Safety Specialist with the Department of Nutrition and Food Sciences, and Sejal Lanterman, Cooperative Extension Educator, at the University of Rhode Island, will present a two session "hands-on" workshop on Thursdays, March 7th and 14th, from 5:30-8:30 pm. The first session will include an overview of safe canning methods and a hands-on activity using hot water bath canning. The second session will include a review of freezing and drying techniques for high quality and safety and a hands-on activity demonstrating the pressure canner. Both sessions will be held in the Department of Nutrition and Food Sciences Foods Lab located in Ranger Hall room #107 on the URI Kingston campus. Directions and building location can be found at www.uri.edu/home/visitors/Map
PREREGISTRATION IS REQUIRED
There is a $50 registration fee that includes a copy of the Ball Blue Book: Guide to Preserving, supplies for the "hands-on" food preservation activities, and a light dinner. There must be a confirmed preregistration minimum of 8 participants for the workshop to be held and the maximum occupancy is 12 participants.
Contact Nicole Richard at [masked] or[masked] for registration information.
Recommendations for Home Food Preservation
University of Rhode Island Food Safety Education
National Center for Home Food Preservation
Pennsylvania State University
University of Georgia
University of Missouri Extension