Learning how to properly preserve the bounty from local fields and backyard gardens is essential to preventing spoilage and illness. The food preservation series taught by Cornell Cooperative Extension Master Food Preservers in Fulton and Montgomery Counties will come to a close in late August, but not before the final three classes are held. There’s ample time to learn how to preserve the fresh, local foods available all around the valley right now and through to fall.

“Pressure Canning”, “Jams, Jellies & More”, and “Preserving Herbs & Freezing” will provide opportunities for residents to learn the three major methods of food preservation. These aren’t your grandmother’s canning classes, though. The purpose of the classes are the same – to teach people how to safely preserve and enjoy local foods during the winter months – but you won’t find many full time homemakers as students. Women who work full-time jobs, men who love to garden and cook, young mothers who want to provide healthy food for their families describe a few of those who make up these classes in 2010. They are all learning to pressure can low-acid foods such as carrots and meats, how to prepare and can chutneys by the boiling water method, and how to preserve basil in vinegar and much more.

Each class costs $15 per person and each class stands alone. You may register for one or two classes or take all three classes. All classes are limited in size to provide an effective hands-on experience for everyone.

“Pressure Canning” – August 3; Registration due by July 30.

Any low-acid food – vegetables, soups, meats – must be canned using the pressure canning method to ensure food safety and prevent illness. You will learn about the pressure canner and its pressure meter, how to care for it and the need for meter checking, in addition to recommended canning procedures.

“Jams, Jellies & More” – August 10; Registration due August 7.

What to do with an abundance of fruit? Consider learning to preserve fruit for your future use. Learn to gel, can and freeze fruit. In this class you will learn how to make gelled products, can fruits using a boiling water canner and correctly prepare food for freezing using current food safety recommendations.

“Preserving Herbs & Freezing” – August 17; Registration due by August 13.

The class will focus on freezing and drying a variety of fresh herbs and garlic.  Participants will learn about combining herbs and matching those combinations to meat & poultry, fish, vegetables & soups or sauce.  The basics of selecting and using proper food preservation equipment will be covered. 

Register or ask questions by calling the Cornell Cooperative Extension office at 518-762-3909 x 101 or email fulton-montgomery@cornell.edu. Registrants requiring special needs should contact the office at least one week prior to the class.