When:  Monday, July 22, 2013, 6 p.m. to 8:30 p.m.

Description:

Learn basic techniques for pressure canning, water bath canning, making jams and jellies and drying fruits, vegetables and jerky at home.

June 24-- Canning Fruits and Vegetables. Topics include a water bath and pressure canning demonstration. Learn to select and care for canning equipment as well as prepare food for canning, process it correctly, and check for seals.

July 8 --Preparing Jams and Jellies. Explore traditional ways to prepare jams and jellies, as well as alternative sweet spreads prepared with Splenda. Topics include sterilizing jars, water bath processing of jams and jellies, pectin products, freezer jams, and recipe sources for specialty jams.

July 22 -- Drying Fruit, Vegetables, and Jerky. Learn safe methods to dry jerky, fruit leather, fruits, and vegetables despite humid conditions. more...

Session topic:

Drying Foods. Learn to safely dry jerky, fruits, fruit leathers and vegetables despite humid conditions.

Registration:

Contact University of Missouir Extension - St. Francois County: Phone 573-756-4539

Registration
deadline:

6/20/2013

Class size:

20

Event full:

No

Cost:

$10.00
$25 for all three sessions

Facilitator:

Mary Schroepfer, SchroepferM@missouri.edu
Franklin County MU Extension Center
phone: (636) 583-5141

When:  Monday, July 22, 2013, 7 p.m. to 8:30 p.m.