Prepare Now: Yes, You Can! Home Food Preservation Classes

With a mild winter upon us, many are already dreaming of outdoor adventures and planning their springtime planting. While it's still a few months before we can dig into the dirt and prepare our gardens, why not use this time to learn a new skill?

 

Stay warm this winter, and join us for our Yes, You Can! Home Food Preservation webinars! These sessions will help you make the most of your future harvests and stock up your pantry with delicious, home-preserved goods. 

Webinars will be held on Thursday evenings, February 13, 20 and 27. Topics include: 

 

Freezing is one of the easiest and least time-consuming methods of preserving food. Understanding the science behind freezing makes a difference in whether you have a good or great product when it's time to thaw and use it. Join us for an informative session on freezing techniques, tips, and best practices. Learn how to preserve the flavor, texture, and quality of your favorite produce so you can enjoy it all year long.  

 

Dehydrating Your Summer Produce. – February 20, 6-8 p.m.

Dehydrating food is one of the oldest food preservation methods around. However, ensuring your dried goods remain safe and enjoyable for months requires an understanding of the science behind the process. Drying removes moisture from food, preventing the growth of bacteria, mold, and yeast. It also slows down enzyme activity, keeping food from spoiling too quickly. But did you know certain fruits and vegetables must be pretreated or blanched before drying to ensure the best results? Register now and take the first step toward preserving your summer harvest for year-round enjoyment!

 

Water Bath and Pressure Canning Basics. – February 27, 5:30-9:00 p.m.

Canning is a fantastic way to savor the delicious flavors of summer all year long while keeping food safe. However, understanding the science behind canning is essential to ensure safety and success. There are two canning methods: boiling-water bath canning and pressure canning. The acidity of the food determines which method to use.  

 

Low-acid foods such as carrots, corn, green beans, potatoes, peas, and meat must be processed using a pressure canner, as this is the only method capable of reaching the 240°F temperature required to prevent the growth of Clostridium botulinum. High-acid foods, which include most fruits, can be safely processed using the boiling-water bath method. However, some foods, such as pickled foods, tomatoes, and figs, require additional acids to ensure safety. This program will cover the basics of home food preservation, safety guidelines, and the latest canning techniques.

 

Register for the Yes, You Can! Home Food Preservation webinar series: Call the Extension office at (815) 235-4125 or online at go.illinois.edu/jsw. Each webinar has a $5 fee, and pre-registration is required. University of Illinois Extension provides equal opportunities in programs and employment. If you need reasonable accommodations to participate in this program, please call (815) 235-4125.