How To Videos

Join Diane Whitten, CCE Saratoga’s Food Preservation Educator, for in-depth presentations on the following topics: 

Making Jerky and Canning Meat

This video with Diane Whitten, Nutrition Educator at Cornell Cooperative Extension of Saratoga County, includes a presentation and demonstration of how to safely pressure can meats, plus safe methods to make jerky, and a discussion of food dehydrators.

Making Strawberry Kiwi Jam 

A step-by-step PowerPoint presentation 

Fermenting Vegetables

This PowerPoint presentation includes the ingredients, equipment and procedures, plus the nutritional benefits of eating fermented foods.

Canning at Home: An Introduction 

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.

Quick Pickling 

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.

Pressure Canning Vegetables, Meats & Soup 

This PowerPoint explains why these food have to be pressure canned, plus a review of how to prepare and process these products. 

Canning Salsa 

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.

Canning Tomatoes

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. 

Dehydrating Fruits and Vegetables

Tips and techniques for getting quality dehydrated fruits and vegetables with a discussion about the types of dehydrators included.

Making Jerky Safely

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

Additional Resources

• Click here for a 7 minute TSC How-To Video on Home Food Preservation featuring Judy Price, Cornell Cooperative Extension Master Food Preserver, demonstrating how to can green beans in a pressure canner and salsa in a boiling water canner.
• Click here for 1-2 minute How-To Videos from the National Center for Home Food Presentation demonstrating food preservation techniques.
• Click here for 2-4 minute How-To Videos from the University of Maine Cooperative Extension on various food preservation topics.  
• Click here for 5-8 minute videos from the University of Minnesota Cooperative Extension

Last updated January 27, 2022