North Dakota State University Extension will host a three-session online food preservation class as part of the Field to Fork program.
The dates for the classes and topics that will be covered are:
• July 22: Introduction to food preservation, freezing produce for best quality
• July 29: Let’s make jam, jellies and pickles
• Aug. 5: Let’s preserve tomatoes and salsa
The sessions will be held online from 2-3 p.m. CT. The webinars also will be archived for later viewing; however, participating in the “live” webinar allows participants to interact with the presenter.
Julie Garden-Robinson, professor and Extension food and nutrition specialist, will conduct the hour-long sessions.
“We have noted a lot of interest in gardening this year,” she says. “Successful gardening can result in plenty of produce to enjoy fresh this summer and to preserve for later.
“Unfortunately, much misinformation about food preservation is available online,” she adds. “These sessions will provide guidance for safe and delicious products using research-based practices.”
The webinars are free of charge but preregistration is required. The webinars will be held on Zoom. The Field to Fork website (https://www.ag.ndsu.edu/fieldtofork) has a link to register for the webinars. Participants will be sent sign-in reminders with the link for viewing.
This project is made possible with funding from the U.S. Department of Agriculture’s Agricultural Marketing Service.
For more information, visit NDSU Extension’s comprehensive Field to Fork website or contact NDSU Extension/McKenzie County at 701-444-3451.
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