Home Food Preservation Classes
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Collapse ▲Interested in learning to preserve your own foods? We have the classes for you! Learn how to preserve your foods in our home food preservation classes where you can learn about water-bath canning, pressure canning, and pickling!
Water Bath Strawberry Jam
April 22nd 1:00-3:00
This hands-on class will cover foods appropriate for boiling water canning to make jams and jellies, equipment needs, and safe tested recipes.
Jelly, jam, preserves, conserves and marmalades are fruit products that are jellied or thickened. Most are preserved by sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture and the method of cooking. The characteristics of clarity or clearness, color, consistency and flavor are used to determine the quality of jellied products.
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Pickling Pickles
May 20th 1:00-3:30
This hands-on class will cover foods appropriate for pickling, equipment needs, and safe tested recipes.
Pickled products truly add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables creates a crisp, firm texture and a pungent, sweet-sour flavor. Although food markets today offer a wide variety of pickles and relishes, many consumers like to make their own pickled products when garden vegetables and fresh fruits are in abundant supply.
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Dehydrating Making Jerky
June 13th 1:00-5:00
This hands-on class will cover foods appropriate for drying and dehydrating, equipment needs, and safe tested recipes.
Drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning and freezing or complement these methods. Drying food is simple, safe and easy to learn. With modern food dehydrators fruit leathers, banana chips, pumpkin seeds and beef jerky can all be dried year-round at home.
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Freezing Corn & Beans
July 11th 1:00-3:30
This hands-on class will cover freezing produce, equipment needed, and steps to properly freeze.
Freezing is one of the easiest, most convenient, and least time-consuming methods of preserving foods. Freezing does not sterilize foods; the extreme cold simply retards the growth of microorganisms and slows down chemical changes that affect quality or cause food to spoil.
This process involves reducing the temperature of the food product to a point where water within it solidifies into ice, creating an inhospitable environment for microbial activity. The key to successful freezing lies in achieving rapid and uniform cooling, minimizing the formation of ice crystals, which can negatively impact the texture and quality of the food.
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Pressure Canning Tomato Sauce
August 4th 1:00-5:00
This hands-on class will cover foods appropriate for pressure canning, equipment needs, and safe tested recipes.
Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars or cans and heating them to a temperature that destroys microorganisms that could be a health hazard or cause the food to spoil.
Homemade Apple Butter
September 22nd 1:00-3:30
This hands-on class will cover water bath canning to make apple butter.
Fall weather brings the best fresh apples in bushels. While we are in a season of peak apple production in many states, you might consider preserving some specialties that will add variety to menus throughout the year. Apples can be dried, made into applesauce or apple butter, or even made into a delicious apple pear jam.
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Pressure Canner Testing…
Are you ready to start canning your final summer harvests? It is recommended to test your pressure gauge annually.
It is recommended to test your gauge annually if you pressure can with a dial gauge. This can be done right in the N.C. Cooperative Extension, Halifax County Center for FREE! All you need to do is contact Sara Pike to schedule a gauge testing appointment. No need to haul in your whole canner, just bring in your lid with dial gauge. Our master dial gauge will test the accuracy of your National, Magic Seal, Maid of Honor, and Presto Pressure Canner dial gauges. It is not for All American canners.
For more canning information check out our NC State Extension Home Preservation site.