Penn State University Extension will host a “Food Preservation at Home: An Introduction to Preservation” program on Thursday, June 27, from 1 to 2:30 p.m., at the Penn State University Extension office in Indiana, 872 Water St.
The $15, in-person program will explain the science behind current recommended home food preservation methods and dispel food preservation myths and dangerous practices of the past, according to a Penn State Extension news release.
According to the program’s website, the goal of the program is to provide people with the scientific background, cooking tips and safe processing methods they need to preserve food at home.
“[Participants]will learn the fundamentals of canning, best practices for safely drying food, and home food preservation methods,” the program’s website states. “Home food preservation methods have been around for centuries, but in the last few years we’ve learned a lot about the science behind these methods.”
There has been an increased interest in home food preservation recently, and this program can provide people with the tools they need to preserve and enjoy seasonal foods year-round.
Participants will learn:
• The basics of pressure canning to can low-acid foods such as vegetables and meats according to current USDA canning guidelines
• How pressure canners work and the safety of canned food
• The basics of using a water bath canner or atmospheric steam canner to can highly acidic foods such as fruit, tomatoes, pickles, salsas, jams, and jellies.
• Updated canning recommendations based on USDA canning guidelines, including acidifying tomatoes and using salt and sugar
• Best practices to ensure quality of frozen foods, such as inactivating enzymes through blanching
• Best practices for drying food safely and troubleshooting problems when drying food
The deadline to register for the “Food Preservation at Home: An Introduction to Preserving” program is Wednesday, June 26. To register for the program or learn more, call 1 (877) 345-0691 or visit https://extension.psu.edu/introduction-to-preserving-workshop .
