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Prepare to Preserve Workshop Part 2

Feb 25 2017 /9:30 am - 3:30 pm

$80 – $95

Inland NW Food Network

(This is Part 2 of the Prepare to Preserve Workshop)

During the growing and harvesting season, many foods are in abundance. Home food preservation can help make fruits & vegetables — and your food budget — last longer. This class is for the in-home consumer who wants to learn about food preservation and food safety.

Completing these lesson classes prepares the home canner for the canning season. This class is designed for beginning food preservationists and also veterans who want to update their knowledge and skills. These lessons provide the most current USDA approved food preservation recommendations. After successful completion of the two class sessions, participants will be invited to a planning session to map out future hands-on preservation sessions (included in the workshop fee).

The class will be held on two Saturdays (Feb 11 and Feb 25), followed by a planning session where participants will identify specific foods they want to learn how to preserve over the growing season.

Workshop Topics (Note: these topics will be covered over the duration of the workshop sessions):

Introduction to Home Food Preservation

  • Food preservation methods
  • Costs of home food preservation
  • Nutrition in preserved food

Causes and Prevention of Food-borne Illness

  • Food Safety Basics
  • Factors that Affect Growth of Bacteria and Molds in Food
  • Bacteria, Viruses, and Parasites that Cause Foodborne Illness
  • Molds and how they relate to foodborne illness

Spoilage and Canning Basics

  • General Rules for Canning
  • Good Canning Practices
  • Adjusting for Altitude
  • Potential Canning Problems

Canning Naturally Acid FoodsBoiling Water Canning

  • Identifying Acidic Foods
  • Hot vs. Raw pack

Canning Low Acid FoodsPressure Canning

  • Identifying Low acid foods
  • Buying and Using a pressure Canner

Preservation Class Planning– TBD

Instructor: Anna Kestell is the Food Preservation/Safety Education Coordinator for WSU Spokane County Extension. Anna has been involved with food preservation since childhood and is eager to share her expertise and knowledge. Most importantly, sharing current, research-backed information on food preservation styles to assure that your food preservation experience is both happy and healthy.

Class fee includes instruction on the two weekend, a planning session, individualized hands-on class, materials, handbook and light refreshments (lunch not included).

SPACE IS LIMITED AND PRE-REGISTRATION IS REQUIRED. SAVE WITH EARLY BIRD RATES PRIOR TO FEB 4!!! CLICK HERE TO REGISTER.  

Details

Date:
Feb 25 2017
Time:
9:30 am - 3:30 pm
Cost:
$80 – $95

Organizer

Inland Northwest Food Network
Phone:
208-546-9366
Email:
info@inwfoodnetwork.org
Website:
www.inwfoodnetwork.org
INW Food Network