Purdue Extension offers deep dive into canning this summer

VINCENNES — Home canners are invited to join Purdue Extension for the Mastering Home Food Preservation training this summer at Vincennes University.

The four-day training includes lecture and discussion on the science of food preservation together with hands-on practice in the kitchen.

Topics covered include food safety, boiling water bath and pressure canning, pickling/fermentation, freezing, dehydrating and jams/jellies. The training will be held June 11-14 from 9 a.m.-5 p.m. each day at the Shircliff Humanities Center on the Vincennes University campus.

This course is open to anyone interested in food preservation, whether a complete beginner or an experienced food preserver.

Jane Lorenz, a past Mastering Home Food Preservation participant, shared how the course confirmed the science behind canning, and broke misconceptions she had from outdated knowledge and resources.

“Even though I was an experienced canner before taking the course, it was a fabulous experience that helped me finetune my skills,” Lorenz said. “My knowledge needed to be updated with the current standards and now I know how to find safe recipes.”

The course fee is $275 and includes the four-day training, finished products preserved during the course and a Mastering Home Food Preservation notebook.

Register online at https://cvent.me/PE1zxO by May 27. Contact Tonya Short at short43@purdue.edu for more information.