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BEGIN:VEVENT
DTSTART:20150622T230000Z
DTEND:20150623T020000Z
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SUMMARY:Workshop: Food Preservation Workshops & Demonstrations
DESCRIPTION:MU Extension and MAC Continuing Education are offering a Food Preservation Series that feature the latest research and methods for water bath and pressure canning basics\;  preparing jams and jellies\; and drying and freezing foods.  To make the most of your garden's bounty this summer\, it is important to have up-to-date food preservation information.  Processing fruits and vegetables using outdated methods may not give you the best quality and may be unsafe to eat. \n\n \n\nEach of the three workshops will feature different processes and include hands-on demonstration of methods and equipment.  All sessions will be held from 6:00 p.m. to 9:00 p.m. at the North College Center\, MAC.\n\n \n\nThe first session of the three-part series\, "Basic Canning" will be held June 15. The workshop will review the ins and outs of water bath and pressure canning fruits and vegetables to assure quality results.\n\n \n\nOn June 22\, "Preparing Jams and Jellies" will explore traditional ways to preserve jams and jellies as well as how to use the new Ball Jelly maker.  Learn how to extract juice from fruit to make jelly\, how to make freezer jam and how to make strawberry jam in the new Ball jelly maker.   \n\n \n\n"Drying and Freezing Foods" will be the third session of the series\, scheduled for June 29.  This workshop highlights how to safely dry jerky\, fruits\, fruit leathers and vegetables despite humid conditions.  Also gain tips on how to freeze foods properly.\n\n\n\n"In addition to basic procedures and steps to safe canning\, we will share solutions to common canning and freezing problems\, and answer the most frequently asked questions\," explains Mary Schroepfer\, University of Missouri Extension Specialist.  A packet of USDA recommended procedures and recipes will be provided at each workshop and participants will get to take home a sample of what they create each evening.\n\n \n\nIndividuals may register for the entire Food Preservation Series\, or select individual workshops.  Pre-registration is required with a maximum attendance of 20 participants\, so register early. Registration deadline is June 12.  The fee is $10 for one session or $30 for all 3.  Register at the St. Francois County Extension office in the courthouse annex or contact us at (573) 756-4539.\n\n \n\nUniversity of Missouri Extension does not discriminate on the basis of race\, color\, national origin\, sex\, sexual orientation\, religion\, age\, disability or status as a Vietnam-era Veteran in employment or programs.
X-ALT-DESC;FMTTYPE=text/html:<br />\nMU Extension and MAC Continuing Education are offering a Food Preservation Series that feature the latest research and methods for water bath and pressure canning basics\; &nbsp\;preparing jams and jellies\; and drying and freezing foods.&nbsp\; To make the most of your garden&rsquo\;s bounty this summer\, it is important to have up-to-date food preservation information.&nbsp\; Processing fruits and vegetables using outdated methods may not give you the best quality and may be unsafe to eat.&nbsp\;<br />\n&nbsp\;<br />\nEach of the three workshops will feature different processes and include hands-on demonstration of methods and equipment. &nbsp\;All sessions will be held from 6:00 p.m. to 9:00 p.m. at the North College Center\, MAC.<br />\n&nbsp\;<br />\nThe first session of the three-part series\, &ldquo\;Basic Canning&rdquo\; will be held June 15. The workshop will review the ins and outs of water bath and pressure canning fruits and vegetables to assure quality results.<br />\n&nbsp\;<br />\nOn June 22\, &ldquo\;Preparing Jams and Jellies&rdquo\; will explore traditional ways to preserve jams and jellies as well as how to use the new Ball Jelly maker.&nbsp\; Learn how to extract juice from fruit to make jelly\, how to make freezer jam and how to make strawberry jam in the new Ball jelly maker.&nbsp\; &nbsp\;<br />\n&nbsp\;<br />\n&ldquo\;Drying and Freezing Foods&rdquo\; will be the third session of the series\, scheduled for June 29.&nbsp\; This workshop highlights how to safely dry jerky\, fruits\, fruit leathers and vegetables despite humid conditions.&nbsp\; Also gain tips on how to freeze foods properly.<br />\n<br />\n&ldquo\;In addition to basic procedures and steps to safe canning\, we will share solutions to common canning and freezing problems\, and answer the most frequently asked questions\,&rdquo\; explains Mary Schroepfer\, University of Missouri Extension Specialist.&nbsp\; A packet of USDA recommended procedures and recipes will be provided at each workshop and participants will get to take home a sample of what they create each evening.<br />\n&nbsp\;<br />\nIndividuals may register for the entire Food Preservation Series\, or select individual workshops.&nbsp\; Pre-registration is required with a maximum attendance of 20 participants\, so register early. Registration deadline is June 12.&nbsp\; The fee is $10 for one session or $30 for all 3.&nbsp\; Register at the St. Francois County Extension office in the courthouse annex or contact us at (573) 756-4539.<br />\n&nbsp\;<br />\n<em>University of Missouri Extension does not discriminate on the basis of race\, color\, national origin\, sex\, sexual orientation\, religion\, age\, disability or status as a Vietnam-era Veteran in employment or programs.</em><br />\n<br />\n&nbsp\;
LOCATION:Mineral Area College North College Center Park Hills\, MO 63601
UID:e.1642.4657
SEQUENCE:3
DTSTAMP:20260527T013033Z
URL:https://business.phlcoc.net/events/details/workshop-food-preservation-workshops-demonstrations-06-22-2015-4657
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