Preserving the Bounty – Food Preservation Introduction
September 22, 2019 | 2:00 pm - 4:30 pm
Preserving your own food is a great way to enjoy fruits, vegetables, meat, soups, jam/jellies, sauces and other goodies throughout the year whether your bounty comes from your own garden, a farmer’s market or a good deal at the grocery store. Preserving your own food puts you in control of the contents (no preservatives), stocks up your pantry and supports recycling by re-using canning jars. You can turn fruit into juice using a steam juicer and into snacks using the dehydrator. Protect your dry goods such as flour and dehydrated products using a vacuum sealer. Enjoy sweet corn in the middle of winter by storing it in your freezer. Preserve green beans, soups and meats using a pressure canner, or use a boiling water bath canner to preserve tomatoes and fruits. Add salt to cabbage to ferment it into sauerkraut. This class will present an overview of different food preservation techniques: canning, steam juicing, dehydrating, vacuum sealing, freezing and fermenting/pickling. This is a presentation style class, no hands-on activities are included. We will sample several different preserved foods.
Instructor: Barb Brenner
Food preservation has been a part of Barb Brenner’s entire life: from helping her Mom can and freeze, to 4-H activities as a teen, to preserving her own garden harvest as an adult, to teaching food preservation classes for the NYS DEC’s “Becoming an Outdoors Woman” workshop, to being certified as a Cornell Cooperative Extension Master Food Preserver. Her daily meals are made from the contents of canning jars, freezer containers or vacuum sealed bags/jars. She dehydrates fruits, vegetables and herbs for storage and for camping trips. Her garden harvest of cabbage and cucumbers ferment in crocks and fruits picked from her property are turned in juice. Barb is passionate about food preservation and enjoys sharing techniques, tips and samples.Ticket Price: $25.00