If you’re planning a garden this year, then it’s time to make plans to can or otherwise preserve your harvest.

In a recent post to their blog, Evidenced-Based Living, the associate dean and associate director of Cornell Cooperative Extension discuss how canning is a great way for people to “eat locally” all year.

“But a national survey found that many people who process food at home are doing it in a way that puts them at risk for spoiled food and foodborne illness,” the blog says.

Luckily there are many resources to help people safely preserve their food.

Locally, CCEFM nutrition educators have several canning and food preservation classes upcoming. This year’s first food preservation class, Jams, Jellies and More, is set for late May with pressure canning, pickling, freezing and tomato canning classes to follow.

The Evidence-Based Living blog also suggest people interested in food preservation visit the National Center for Home Food Processing and Preservation website. This website, supported by the national Cooperative Extension system, offers many resources such as videos, recipes, answers to frequently asked questions and much more.

Upcoming classes in the Fulton and Montgomery County area are (scheduled revised 4/28):

5/24 – Jams, Jellies and More

6/11 – Herbs & Freezing Basics

7/9 – Pressure Canning

7/19 – Boiling Water Method for Tomatoes/Pickles

8/11 – Storing and Preserving the Fall Harvest

9/17 – Jams, Jellies and More

Classes are $15 per person and include classroom instruction, hands-on activities and take-home materials. Pre-registration is required. Call 518-673-5525 for location and registration information.