Join Diane Whitten, CCE Saratoga’s Food Preservation Educator, for 10-40 minute in-depth presentations on the following topics:
A step-by-step PowerPoint presentation
This PowerPoint presentation includes the ingredients, equipment and procedures, plus the nutritional benefits of eating fermented foods.
This PowerPoint presentation is an introduction to Boiling Water, Steam, and Pressure Canning, including an explanation of why some foods require pressure canning to prevent botulism food poisoning.
This PowerPoint presentation includes the principles, procedures and ingredients used in pickling vegetables and fruit for canning. Safety considerations and how to make a crisp pickle are also discussed.
This PowerPoint explains why these food have to be pressure canned, plus a review of how to prepare and process these products.
This PowerPoint presentation reviews safety considerations, plus an overview of canning in a boiling water bath or steam canner. A list of salsa recipes for canning is included with step-by-step instructions. Perfect for those who are new to canning.
This PowerPoint presentation reviews safety considerations, plus an overview of canning in a boiling water bath or steam canner. Plus an explanation of why some tomato recipes must be pressure canned.
Tips and techniques for getting quality dehydrated fruits and vegetables with a discussion about the types of dehydrators included.
Learn how to safely make your own jerky in an oven or food dehydrator. This class will include the three methods of making a safe jerky, options for marinating, plus testing for doneness
Last updated October 15, 2020