Master Home Food Preservation Class will be held Saturday, August 26 and Sunday, August 27, 2017 at the Paul Smiths College VIC, Paul Smiths, NY 12970.
Class fee is $250.00 and will cover all materials, produce, canning jars, training manual, a light, working lunch, and "So Easy to Preserve" cook book.
The class will begin at 9:00 sharp and end at approximately 5 pm each day. Classes will be a combination of classroom and hands-on using science based methods. Boiling water bath canning of high acid foods, jams, jellies, tomato based products and fruit will be hands-on. Pressure canning using both dial gauge and weighted gauge canners of low acid products will be hands-on. Pressure canning meats, sauces, soup and vegetables will be hands-on.
Dehydration techniques, making safe jerky, fruit leathers and drying herbs will be hands-on. Other forms of food preservation will be covered. No previous experience required.
Class limited to 10 participants. Class is taught by CCE Certified Master Food Preservation instructors, Pat Banker and Ceely King. Contact Pat Banker, 518-483-7403 or pab21@cornell.edu for more information.
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