Food Preservation Workshop Series

Date: August 13, 2014 - September 25, 2014
Time: 5:30 - 8:30 p.m. ET
Location: Marquette Food Coop, 502 W. Washington Street, Marquette, MI
Contact: Lynn Krahn, krahn@anr.msu.edu, 906-475-5731

August 14, 2014 5:30 p.m. to 8:30 p.m., Location: Marquette Food Coop Kitchen, Pressure canning and dehydrating foods. Ins and Outs of using a pressure canner, types of foods that must be processed under pressure and why, how much water to use, how to properly county processing time, cooling, etc. Basic information about dehydrating foods in a dehydrator.

September 25, 2014 5:30 to 8:30 p.m., Location: Marquette Food Coop Kitchen, Pressure canning fish and meats. Why these products must be canned in a pressure canner versus a water bath canner. How to prepare meat and fish for processing.

Please register for session by calling MSU Extension at 906-475-5731 at least one week before workshop session date.

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