Food Preservation Workshops

Date: June 10, 2014 - September 25, 2014
Location: Marquette Food Co-op New Location, 502 W. Washington St., Marquette, MI 49855
Contact: Lynn Krahn, 906-475-5731, krahn@anr.msu.edu

Food Preservation Workshops Water bath Canning, Pressure Canning, Dehydration, Freezing At the new Marquette Food Co-op 502 W. Washington Street, Marquette, MI Each workshop is 5:30 p.m. to 8:30 p.m. (except June 11, which is 5:30 p.m. to 6:30 p.m.)

Focus on equipment, high acid versus low acid foods and how to decide whether to use a pressure canner or water bath canner, freezing food, dehydrating foods. Survey group as to where their interests may be regarding food preservation and prior experiences.

July 17th water bath canning, dehydration What types of foods can be preserved in a water bath canning, how to use a water bath canner: how much water, how to calculate processing time, etc; types of jars to use, how to check a seal. Practice experience: jams and jellies.

August 14th pressure canning – vegetables and dehydrating vegetables 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 start counting processing time, cooling period, checking seal, etc. Practice experience: green beans

September 25th 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 sessions by calling MSU Extension at 475-5731 at least one week before date. 

Accommodations for persons with disabilities may be requested by contacting Lynn Krahn at 906-475-5731 one week prior to workshop date to make arrangements. Requests received after this date will be fulfilled when possible.

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