Are you a practicing prepper, homesteading hopeful or fondly remembering your grandmother’s canned tomatoes or strawberry preserves? Northeast State invites you to renew those frontier skills in a series of workshops beginning this fall.
Sponsored by our Economic and Workforce Development team, the Home Canning: Science, Equipment, and Food Preservation Techniques course kicks off the series. These classes meet on Sept. 8 and Sept. 10, from 6:00 p.m. until 8:00 p.m. in the Technical Education Complex, Room TEC 027, on the Northeast State at Blountville campus. This introductory course provides students with a science-based understanding of safe home canning practices. Participants will learn the principles of food preservation, the microbiology of foodborne illness, and the factors that influence food safety during the canning process.
Topics include food acidity, pH balance, pathogen growth conditions, how to prevent botulism and the differences between water-bath and pressure canning methods.
Participants familiarize themselves with canning equipment, approved food preservation techniques, and recommendations from recognized food safety authorities. Instructor conducts demonstrations of both water-bath and pressure canning processes to illustrate proper procedures for preparing, processing, storing, and evaluating home-canned foods.
The course is designed for beginners as well as individuals seeking to update their canning knowledge according to current food safety standards.
Students are encouraged to bring note-taking materials. All instructional materials, handouts, and demonstration equipment will be provided by the instructor. The course fee is $20. To register for the course, go to: Community Education & Enrichment.
Are you a practicing prepper, homesteading hopeful or fondly remembering your grandmother’s canned tomatoes or strawberry preserves? Northeast State invites you to renew those frontier skills in a series of workshops beginning this fall.
Sponsored by our Economic and Workforce Development team, the Home Canning: Science, Equipment, and Food Preservation Techniques course kicks off the series. These classes meet on Sept. 8 and Sept. 10, from 6:00 p.m. until 8:00 p.m. in the Technical Education Complex, Room TEC 027, on the Northeast State at Blountville campus. This introductory course provides students with a science-based understanding of safe home canning practices. Participants will learn the principles of food preservation, the microbiology of foodborne illness, and the factors that influence food safety during the canning process.
Topics include food acidity, pH balance, pathogen growth conditions, how to prevent botulism and the differences between water-bath and pressure canning methods.
Participants familiarize themselves with canning equipment, approved food preservation techniques, and recommendations from recognized food safety authorities. Instructor conducts demonstrations of both water-bath and pressure canning processes to illustrate proper procedures for preparing, processing, storing, and evaluating home-canned foods.
The course is designed for beginners as well as individuals seeking to update their canning knowledge according to current food safety standards.
Students are encouraged to bring note-taking materials. All instructional materials, handouts, and demonstration equipment will be provided by the instructor. The course fee is $20. To register for the course, go to: Community Education & Enrichment.
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