Master Food Preservation Certification Course
Participants in this 3-day Master Food Preservation training, taught by Certified Master Food Preservation instructors, Pat Banker and Ceely King, need no prior knowledge of food preservation methods to attend, but must be available to attend the entire training, and be comfortable in participating in a variety of hands-on food preservation activities. Classes will include both classroom instruction and hands-on processing of all types of foods.
During this intense 3-day training, participants will learn about safe and efficient methods for all types of food preservation in the home kitchen including both the economic and nutritional considerations, food handling safety, boiling water bath canning, pressure canning, freezing, dehydration, making jerky, pickling and making jams and jellies.
Participants will receive a certificate after completion of an exam at the end of the 21- hour course. This course is valuable for the home preserver, owners of farm stands or anyone wishing to make and sell a favorite jelly, pickle, salsa or sauce to the public. Completion of this course is the first important step to becoming a CCE Master Food Preserver.
Dates are August 30, 31, and September 1. Class begins at 9:00 am and ends at 4:00 pm each day. Course size is limited to 20. Fee is $350 and includes all course materials and 350- page course manual, “So Easy to Preserve” cook book, and a light working lunch. The course is presented by Cornell Cooperative Extension Franklin County and will be held at the Bangor Fire Hall, 2367 State Route 11, North Bangor, NY 12966
Payment information, as well as, a link for secure online credit card payment will be provided in your confirmation email.
For more information contact Cornell Cooperative Extension Franklin County at 518-483-7403.
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