LET’S PRESERVE!
Going Green with Food Preservation
Durango, CO 81301
2500 Main Avenue
Colorado State University Extension
Risky Business?? Home canners across the nation continue to use risky methods. Open kettle canning is still practiced for fruits and tomatoes by 44% of canners and for vegetables by 35.4%. One third of all canners had jars that didn’t seal properly. (Penn State Newsletter June 2009)
Our extension agent will help you can it, dry it, and freeze it! Fruits, vegetables, jams, salsas and pickles made from fresh produce are the foundation for this lively excursion into the world of preserving the harvest. Learn how you can keep the harvest all year long. Learn the how, what and why.
Learn by Doing For the Novice and the Experienced Experience a Healthier Greener Way September 2, 3 & 4 9 am-12:00 pm
La Plata County Fairgrounds Extension Building
She will help you overcome some of your fears as well as answer the “problem” questions. Why did…..? Why didn’t……?
2500 Main Avenue Durango, CO 81301 970-382-6461
Colorado State University Extension, U.S. Department of Agriculture as well as La Plata County cooperating. Colorado State University Extension is dedicated to serve all people on an equal and nondiscriminatory basis.
Registration September 2, 3 & 4
September 2 Sound Familiar? We have canned without using a boiling water bath. Recommendations have changed? I put the hot food in the jar and it seals...No one has gotten sick in years. Why change? I want to learn! Using a pressure canner scares me. Is it going to blow up? Why is my fruit floating? The lid didn’t seal? _________________ You will have the skills to understand food preservation, pickled foods as well as canning fruits and tomatoes and jam. Learn the solutions to the problems encountered. Food preservation is all about stopping bacteria growth as well as enzyme growth. Many new bacteria have been identified over the last several years that have been found to make one sick or could be fatal!—Where does one find EColi? Listeria? Norwalk? And how are they killed. Proper techniques will retain flavor and nutrients while destroying yeasts, molds and bacteria that cause spoilage. Inactivating enzymes will affect color, flavor and texture of the product. Overview Food preservation at High Altitude Spoilage and Preservation What Works and What Doesn’t Equipment Necessary What to look for in Equipment Freezing—Hands on Water Bath Canning Technique Evaluation and Adjourn September 3 Canning Acid Foods—Hands On Jams and Jellies Salsa Dehydration—Hands On Evaluations & Adjourn September 4 Canning Low Acid Foods Pressure Canning Techniques Hands On Dehydration Questions Evaluations & Adjourn
Contact: La Plata County Extension Office Phone: (970) 382 6461 Fax: (970) 247-2365 Mailing Address: La Plata County Extension 2500 North Main Ave Durango, CO 81301
Limited Enrollment Cost: $25
(prepayment required)
to cover supplies, materials as well as hands on preservation activities
Number attending ________ Contact information: Name Address
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