Room Still Available in Food Preservation Workshops

Room is still available for you to learn proper methods to preserve home-grown produce for the highest quality and safety. Hands-on techniques for filling jars, labeling, and freezing. Using the latest research and solutions to common canning and freezing problems, the University of Missouri Extension is offering a series of food preservation workshops: Please note ! We have added two new workshops!

June 29 - Jams & Jellies & July 13. Canning Homemade salsa! Tuesdays— June 8, 15, 22 & 29 and July 13th 9:30 to 11:30 am at the Union Memorial Auditorium Classroom 3 (Lower Level) corner of Linden and Locust in Union, Missouri. Sessions are $5 each - registration is required, to register, call 636-583-5141 with your name, mailing address, and phone number, or e-mail address.

June 15 - Freezing Basics. Freezing is one of the easiest and least time-consuming methods of food preservation. Topics covered will include selecting foods for freezing, blanching, sugar vs. dry pack methods for fruit, proper packaging, and freezer storage temperatures.

June 22 - Pickles and Relishes. Learn to understand safe methods of preparing fermented pickles, as well as quick pack pickles. Topics include: dill pickles, bread & butter pickles, relishes and fruit pickles.

June 29 - Jams & Jellies. Explore traditional ways to preserve jams and jellies, as well as alternative sweet spreads prepared with Splenda®. Topics include sterilizing jars, water bath processing of jams and jellies, pectin products, freezer jams, and recipe sources for specialty jams.

July 13 - Canning Homemade Salsa. Learn up-to-date methods for turning your peppers into salsa you, and your family & friends, can enjoy all year long !