Food Preservation Series Offers Variety of Topics
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Collapse ▲People preserve foods for many reasons. Some to keep the excess from their gardens for winter and prevent food waste. Others because they are on special diets and want to know what’s in the food they’re eating. Or maybe you’re looking to make special holiday gifts with a personal touch. To save money in the family budget. Or maybe to try something new.
North Carolina Cooperative Extension in Brunswick County is offering a series of food preservation classes that can help you safely preserve food—no matter what’s your reason for doing it. These classes are for everyone from the beginner who’s never preserved anything to the experienced preserver who just wants an update. Participants will learn research-based food preservation information including safe methods, proper tools and equipment, and finding tested recipes and resources.
Photos are of Avery Ashley, Family and Consumer Science Extension Agent in the demonstration kitchen at N.C. Cooperative Extension kitchen demonstrating using the boiling water bath for processing jams or pickles.
There are five classes in the series. You can attend all five or pick-and-choose those that interest you the most. Classes will be held in the demonstration kitchen at the N.C. Cooperative Extension Office at the Government Center in Bolivia, NC. All of these classes will be held from 2-4 p.m. The registration fee for each of these classes is $10.
The class will include a PowerPoint presentation with information on the science and safety behind preserving followed by a hands-on activity in the kitchen with time for discussion and questions along the way. All supplies will be provided. Registration is required and seats are limited.
September 11 Water Bath Canning: Pickles. This class will discuss the basics of water bath canning and quick pickle making. There will be a discussion on when using the water bath is and isn’t the recommended method of processing. Participants will get into the kitchen and get hands-on experience making pickles.
September 18 Water Bath Canning: Jams and Jellies. In this class participants will learn why water bath processing is recommended and how to make jams, jellies and fruit preserves. Discussion will include the use of different kinds of pectin and low-sugar options. The class will end with a hands-on jam making activity in the kitchen.
September 25 Dehydrating: Fruits, Vegetables, Herbs and Jerky. In this class participants will learn to preserve fruits, vegetables, meats and herbs through dehydration. There will be a demonstration on preparing food for and using a dehydrator.
October 2 Kombucha. This class will feature making kombucha. Kombucha is a popular beverage made by fermenting sweet tea. The class will include a hands-on kombucha making activity and all participants will leave with their own starter cultures.
October 9 Fermenting and Sauerkraut. Learn about how fermentation has been used for centuries to preserve food. Discover the science behind fermentation and how you can easily incorporate it into your own kitchen. The class will end with a hands-on sauerkraut making activity and all students will get a fermentation kit to take home.
Avery Ashley, Family Consumer Science Extension Agent with N.C. Cooperative Extension in Brunswick County will be the instructor for these classes. He will be assisted by the Extension Master Food Volunteers.
For more information on how to register for these classes contact Ashley at 910 253 2610, email him at arashley@ncsu.edu or visit the N.C. Cooperative Extension Brunswick County’s website at Brunswick.ces.ncsu.edu
Syracuse is a Family and Consumer Science team member and can be reached at N.C. Cooperative Extension, Brunswick County Center 910-253-2610 or by email at clsyracu@ncsu.edu