2019 Food Preservation Series
Many people learned how to home-can from earlier generations, but science has helped us improve our methods for food safety. Botulism is a foodborne illness most commonly caused by consuming improperly home-canned foods. Clostridium botulinum is a neurotoxin responsible for Botulism in which nerves are damaged or paralyzed. Symptoms of Botulism include facial paralysis, drooping eyelids, drooling, and in severe cases can be fatal.
Join us for the 2019 Food Preservation Series to learn research-based techniques to preserve your food safely. Registration is $10 per class. Pre-registration 3 days prior to the workshop is required.
2019 Food Preservation Series:
- June 15: Jams, Jellies, and High Acid Foods, 10 a.m.–1 p.m.
- August 3: Preserving Vegetables and Low-Acid Foods, 10 a.m.–1 p.m.
- September 28: Fermenting Foods, 10 a.m.–1 p.m.
These hands-on workshops are designed to teach you the skills and safety of home-food preservation. We hope you’ll join us!