Home Food Preservation: Canning Basics and More! (3-day class)
Date: July 15, 2013 - July 18, 2013
Time: 4 p.m. - 9 p.m. CENTRAL time
Location: Hurley K-12 School, 5503W Range View Drive Hurley, Wisconsin 54534
Contact: Lucia Patritto, 906-663-4045 or 1-888-MSUE-4-MI (select 2, select 1, select 46432) or e-mail email@example.com
This three-evening class will take place on Tuesday, Wednesday, and Thursday, July 16, 17, & 18, 2013, from 4 - 9 p.m. CST, at the Hurley K-12 School in Hurley, Wisconsin. The class is jointly sponsored and taught by staff from Michigan State University Extension and University of Wisconsin Extension. During the three sessions participants will learn to make salsa, to can high-acid products (like peaches and pears), pressure canning (meat, green beans, carrots), dehydrating items such as jerky, fruit leather, fruits, and vegetables, how to make sweet spreads, like jam, jelly and preserves (regular, low-sugar, and freezer), how to make pickles and pickled products (like quick dills, dilly beans, and corn relish), and the best ways to freeze food. Participants will receive a complete set of food preservation bulletins and a share of products made in class, as well as additional handouts. All lab supplies are included.
The fee is $65. Two people from the same household who share materials can attend and pay one fee. The class is limited to sixteen (16) participants. Residents of Gogebic (MI), Iron (WI) and adjoining counties are welcome to attend.
Pre-registration and payment are necessary by 4 p.m. on Wednesday, July 10. To register, or for more information, contact: Lucia Patritto, MSU Extension, (906) 663-4045, or firstname.lastname@example.org or Andrea Newby, UW Extension, (715) 561-2695, or email@example.com [Accommodations for persons with disabilities may be requested by calling either Extension office by 07/10/2013.]