WebEvent: Monday, August 5, 2013

Details:
Learn to safely preserve fruits and vegetables. This class is for beginners or a refresher course for experienced preservers. Determine the difference between various food preservation methods - water bath, pressure canning, drying, and freezing foods. Participants will:
� Be able to locate safe, reliable resources.
� Learn why high and low acid foods must be processed
differently.
� Receive a packet of useful recipes and resources to use year
round.
� Find out why grandmother�s jam may not be safe.
� Learn to ferment pickled products.
� Sample some preserved foods.
$30
When: Monday, August 5, 2013
Time: 6:00-8:00 p.m.
Location: University of Tennessee Extension, 3rd floor
6183 Adamson Circle (just off Bonny Oaks Drive)
Chattanooga


	Aug 5	6 p.m. - 8 p.m.	Canning College Calendar: cal11 Posted by: Continuing Education Details: Learn to safely preserve fruits and vegetables. This class is for beginners or a refresher course for experienced preservers. Determine the difference between various food preservation methods - water bath, pressure canning, drying, and freezing foods. Participants will: � Be able to locate safe, reliable resources. � Learn why high and low acid foods must be processed differently. � Receive a packet of useful recipes and resources to use year round. � Find out why grandmother�s jam may not be safe. � Learn to ferment pickled products. � Sample some preserved foods. $30 When: Monday, August 5, 2013 Time: 6:00-8:00 p.m. Location: University of Tennessee Extension, 3rd floor 6183 Adamson Circle (just off Bonny Oaks Drive) Chattanooga