Preserve the Market’s Fresh Food for Winter
Yes, we are thinking ahead… way ahead. Here are a few workshops that you may be interested in attending.
Food Preservation Workshops will be held at Cornell Cooperative Extension, 9:30 to 12:00 noon some Saturdays this growing season. Extension Preservation Experts Judy Price and Katherine Humphrey will lead you through the steps for canning, freezing and drying high quality, tasty, and safe foods.
As a participant, you will be involved in every step of the food preservation process. You will leave the workshop with “how to” knowledge, recipes with directions, a jar or two of preserved food, and the confidence to preserve food at home.
- Strawberry Jam
June 21, 2008 $25.00
We will prepare strawberry jam for the freezer and several shelf stable recipes, using varying amounts of sugar, artificial sugar and no sweetener at all! Decide what your favorite is through taste tests. - Green Beans
August 23, 2008 $25.00
By using a pressure canner, which is necessary to keep green beans and other vegetables shelf stable, this workshop will build your confidence with this piece of equipment that some fear. We will also prepare green beans for freezing and drying, other ways to preserve their goodness for the winter months. - Tomatoes
September 20, 2008 $25.00
We will preserve tomatoes for soups and stews, and also can salsa in a boiling water canner. You have the opportunity to decide how “hot” the salsa will be!
- Apples
October 11, 2008 $25.00
We will make and can applesauce in a boiling water canner, and also prepare apple slices for freezing and dehydrating. You’ll also get to taste dehydrated vegetables and “leather” (think fruit roll-ups).
To pre-register, print this form, indicating which workshops you wish to attend, and mail it along with your check payable to CVP to:
CVP (Cornell Vegetable Program)
Cornell Cooperative Extension of Monroe County
249 Highland Avenue
Rochester New York 14615
Be sure to check which workshop(s) you wish to attend and include a check for $25 for each workshop. In fairness to those who enjoy “hands-on”, Class size is limited to 24 participants; however, workshops will not be held if expenses cannot be met. You will be notified and your check will be returned if a workshop is cancelled due to low enrollment
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