Home Food Preservation Demonstrations – NEW 2020 Classes Added

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For more than two centuries, food preservation by home canning has been handed down from generation to generation as a means of saving our produce to feed the family during the winter months. Many of the methods that have been passed down have been found to be unsafe, however. If you preserve, or can, food for your family and have been taught by your grandmother or an aunt, there may be some methods that make you wonder if the food will be safe to serve your family.

As a Family and Consumer Science Extension Agent, I often hear “we’ve always done it this way”… or “my grandmother canned her food this way for years and never got sick by eating it.” This may be true, but through research, we are finding that many of those “old” methods are not safe.

One “old” method is canning vegetables in a hot water bath. High acid foods, including most fruits, soft spreads, and pickles, contain enough acid to prevent the growth of the bacteria that cause botulism poisoning. These foods can safely be preserved by processing in a hot water bath, which reaches 212°F. Low acid foods, like vegetables and meat products, contain very little or no acid and must be processed in a pressure canner, which reaches 240°F.

The problem with canning low acid foods in a hot water bath is that Clostridium botulinum may form heat-resistant spores. These spores require a higher temperature for destruction at a reasonable period of time at 240°F. C. botulinum causes botulism, which results in digestive upset (in some cases), blurred or double vision, difficulty swallowing, speaking, and breathing, and even death.

One thing that we recommended is to have your dial gauge pressure canner lid tested each year. This is a free service for you. All you need to do is to bring your lid with the gauge to N.C. Cooperative Extension, Transylvania County Center. I will check the gauge when next in the office and call you with the results.

If you have not taken any food preservation classes recently, consider joining us at N.C. Cooperative Extension, Transylvania County Center, 106 E Morgan Street, in Brevard for some of the demonstration classes shown below. Just click on the link to register.

Costs for the classes are $15 per person and class size is limited.
Pre-registration is necessary through Eventbrite, click below to sign up.

Making and Preserving Relishes and Pickled Fruits and Vegetables August 6, 2–4 p.m. registration

Making and Preserving Relishes and Pickled Fruits and Vegetables August 6, 6–7:30 p.m. registration

Canning Tomatoes and Salsa August 27, 2–4 p.m. registration

Canning Tomatoes and Salsa August 27, 6–8 p.m. registration

Freezing and Drying Fruits and Vegetables August 25, 1–3 p.m. registration

Freezing and Drying Fruits and Vegetables August 25, 6–7:30 p.m. registration

Canning Meat Demonstration September 10, 2–4 p.m. registration

Canning Meat Demonstration September 10, 6–7:30 p.m. registration

Making and Canning Apple Butter October 15, 6–8 p.m. registration

Making and Canning Apple Butter October 16, noon–1:30 p.m. registration

Food Preservation by Fermentation October 23, 2 p.m. registration