Michigan State University Extension’s Food Safety Educator, Stephanie Ostrenga Sprague, will present current recommendations for safe food preservation techniques at the Escanaba Public Library.
This four-part series will begin on Thursday, October 13 with Basic Food Preservation: Learn the basics of food preservation with a focus on the blanching and freezing method.
It will be followed by, Thursday, October 27, Water Bath Canning: Learn a popular and approved method for preserving high acid foods like fruits, jams, jellies, pickles and salsas.
On Thursday, November 10, Pressure Canning and Dehydrating: With opening day of deer season a few days away, learn how to safely preserve your harvest and Thursday, December 8th, Food Gifts: Learn how to make safe food gifts to share with friends and family during the holiday season.
All programs are on Thursdays and start at 4:30 p.m. No registration is required. The public is welcome.
Comments