Food Preservation Workshop Offered

David Moody, St. Marks National Wildlife Refuge Director and Shelley Swenson, Wakulla County FCS Extension Agent will be covering the basics of food preservation through pressure canning and dehydrating on November 8th at 6:30 p.m. at the Wakulla County Extension Office.

David has years of experience preserving wildlife and fish and wants to share some of the things that he has learned with others. Shelley will share an overview of the pressure canner, why a pressure canner must be used for low acid vegetables, meats and fish and some basic canning techniques. Sample foods will be provided.

The need for scientific, research-based recipes when canning are a must!!!! Many recipes passed down through the years or found in older cookbooks do not include instructions for processing.

Pre-registration is necessary but workshop fee can be made at the workshop.

Read more about the Food Preservation Workshop…


Click here to register…

Brought to you by Shelley Swenson
UF/IFAS Wakulla County Extension
Agent II, Family and Consumer Scienes
Expanded Food and Nutrition Education Program


Posted: October 31, 2012

Category: Food Safety, Health & Nutrition, Work & Life
Tags: Canning, Community, Families & Consumers, Family & Consumer Sciences, Family Youth & Community Sciences, Food, Food Preservation, Food Safety, FYCS, Health, Shelley Swenson, Wakulla, Wakulla County Extension, Workshops

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