Ohio State University Extension Family and Consumer Sciences' home food preservation workshops focus on teaching the basics of canning, freezing, and other methods of food preservation. Hands-on classes are offered across the state and typically address:
- Basic food safety principles
- Water bath canner and pressure canner methods
- Principles involved in canning tomatoes, pickling and making jams and jellies
- Methods for freezing fruits and vegetables
- Reliable, research-backed resources from the U.S. Department of Agriculture, OSU Extension, and others
Gardeners and other lovers of fresh produce are often interested in extending the season's bounty by learning more about home-preserving fruits and vegetables. In OSU Extension’s home food preservation workshops, the science behind home food preservation is emphasized so that everyone who cans or freezes fresh fruits and vegetables understands why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.
To view the latest Food Preservation Office Hours webinar recordings, visit fcs.osu.edu/programs.
For reliable food preservation information, visit Ohioline and search for “food preservation” in the search box.
Can Tomatoes in a Water Bath Canner
Water Bath Canning Of Salsa
Water Bath Canning of Sweet Pickles
Freezing Green Beans
Preserving Food Using a Pressure Canner
Home Food Preservation information is offered across Ohio. Most of these staff will also test dial gauge pressure canners for accuracy and perform safety checks on any pressure canner. If you cannot find a class close to you, contact your county extension office for more information. You can find your Ohio county extension office here Locate Your County Office
|Clermont||Margaret Jenkinsemail@example.com||513-732-7070 x14|