When: July 29-31, 8:30 a.m.-4:30 p.m. 2014
The course includes information on the scientific basis of food preservation, hands-on experience in boiling water and pressure canning, gelled products and pickling, demonstrations in freezing and drying and a discussion of other methods of food preservation. The course will be taught by CCE Home Food Preservation Experts, Judy Price and Katherine Humphrey and will include both pre and post tests. Evening study is required. Program participants will earn a certificate of completion, the first important step to becoming a CCE Master Food Preserver.