Preserve the Harvest 2020

CityMarysville
CountyUnion (OH3092)
From05/28/2020
To08/12/2020
Hours18:30
CategoriaEvents
Official Website
Marysville
Union (OH3092)
Tel 2020-05-28
Categoria Events
Preserve the Harvest 2020

Four different classes offered; take 1,2,3 or all 4. Choose from Wednesday or Thursday evenings from 6:30pm-9:00pm. Class size is limited to ensure a quality experience during the hands-on activities. Basics of Safe CanningThursday, May 28 or Wednesday, June 3;With the right recipes and methods, it’s easy to provide your family with safe, nutritious home-canned products. Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high/low acid foods. This class is essential for anyone new to the science of canning as well as for those needing an update on the most recent research and changes to home canning procedures. We strongly encourage anyone taking one or more of the hands-on classes to take this class as well. Demonstration of hot water bath & pressure canning, no hands-on.

Jams, Jellies, & SpreadsThursday, June 25 or Wednesday, July 1Learn to capture ‘sunshine in a jar’ with fresh fruit. After a short presentation on the basics, teams of four will work together to make and process a batch of jam from locally grown fresh berries. Everyone takes home a jar of just-made jam. Pickling & FermentingThursday, July 23 or Wednesday, July 29Learn how to make crisp, tasty pickles along with the art of fermentation. After a short presentation on the basics, teams of four will work together to make and process a batch of quick pickles as well as a jar of sauerkraut from locally grown fresh cukes and cabbage. Everyone takes home a jar of fresh canned pickles and starting to ferment sauerkraut. Tomatoes, Salsa, & RelishThursday, August 6 or Wednesday, August 12Learn the proper way to preserve tomatoes and tomato products.
After a short presentation on the basics, teams of four will work together to make and process a batch of salsa from locally grown fresh tomatoes, peppers, onions, and garlic. Everyone takes home a jar of fresh canned salsa. Instructor Kate Ryan has been canning ever since she learned from her grandmother as a child. Throughout the years, her occasional failures prompted a quest to learn the best and safest methods for home food preservation. When WSU revived their home food preservation training program several years ago it was the perfect opportunity for Kate to brush off her skills and learn the most up-to-date science and protocols for safe food preservation..

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