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 Following these simple food preservation steps and
you'll be filling your pantry shelves with food you know is safe and
healthy for your family.
Each training begins at 1 p.m. on Wednesdays, beginning June 3 and
running through July 22. The trainings are free, and registration is
required for the limited spaces available.
https://illinois.zoom.us/
meeting/register/tJ0uf-2grjotH9a3CtIIWzlfEpNMdaiwmqmG
Topics in the series include:
• June 3 | Canning Foods
What is the difference between pressure canning and water bath
canning? What equipment do I need? What recipes are safe to use?
This webinar answer these questions, along with up-to-date
information on canning. Whether you are new to canning or have been
doing it for years and want a refresher, all are welcome to join!
• June 10 | Freezing Foods
Freezing foods at home is simple and requires equipment you likely
already have in your kitchen. For the best quality frozen fruits and
vegetables, it is not enough to simply add foods to your freezer. In
this webinar, learn which foods do freeze well, why blanching
improves frozen food quality, the process of freezing at home, and
more.
• June 17 | Fermenting Foods
Fermentation is growing in popularity as a way to create foods and
drinks with probiotic properties for healthy gut microbes and as a
method of home food preservation. In this webinar, learn the
fundamentals and benefits of lacto-fermentation;, learn how to
safely ferment at home, and gain confidence to get started right
away! Fermentation is an easy and economical way to preserve your
food with added health benefits.
• June 24 | Drying Foods
Dried foods make tasty, compact snacks. From jerky to dried fruit,
dehydrating at home is easy to do. In this webinar, learn about
up-to-date drying methods and equipment, ways to test for sufficient
drying, and ways to use dried foods in recipes.
• July 1 | Making Jams & Jellies
Make a sweet spread, such as jams and jellies, at home with your
favorite berries and other fruits. Though sweet spreads are a
popular home canned item, it is important to follow up-to-date
canning processes and use appropriate equipment. Join in this
webinar to learn step-by-step how to can jams and jellies at home,
as well as troubleshooting challenges that may arise, such as unset
jellies. [to top of second
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• July 8 | Pickling Foods
Pickling is an ancient form of food preservation that involves the process of
preserving or extending the shelf life of food by either anaerobic fermentation
in brine or immersion in vinegar. Join us as we share information on basic
pickling methods using the latest scientific methods to ensure food safety.
• July 15 | Preserving Apples
Apples are ripening in Illinois orchards. Learn about the varieties of apples
along with preservation methods. We will discuss juicing, freezing, canning, and
dehydrating apples. All this information will include the most current
science-based preservation methods and highlight food safety. Join us and learn
to preserve this delicious seasonal fruit with confidence.
• July 22 | Processing Tomatoes
Do you expect an abundance of tomatoes in your garden, but you aren’t sure what
to do with them? Whether canning, freezing or drying, it’s important to follow
up-to-date methods. You’ll learn all about canning salsa, the variety of ways to
water bath or pressure can tomatoes, dehydrating this luscious fruit, and how to
freeze for best results!
If you need reasonable accommodation to participate in programming, contact the
presenter. Early requests are strongly encouraged to allow sufficient time for
meeting your needs.
Illinois Extension is the outreach effort of University of Illinois, extending
unbiased, research-based information to help residents identify and solve local
problems that build better futures for individuals, families, businesses, farms,
and communities. Illinois Extension provides equal opportunities in programs and
employment.
Registration link:
https://illinois.zoom.us/meeting/
register/tJ0uf2grjotH9a3CtIIWzlfE
pNMdaiwmqmG
[Source: Mary Liz Wright, University
of Illinois Extension, Nutrition and Wellness Educator
Writer: Judy Mae Bingman, University of Illinois Extension,
Communications and Marketing Manager]
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