Home food preservation is a great way to extend the shelf life of your harvest, including fruits and vegetables from your garden and meats from the field. Our team of food preservation experts will provide you with food preservation knowledge you need, right to your home.
Beginning on Tuesday, May 4, food preservationists of all experience levels can participate in an eight-part webinar series that will cover everything from the equipment needed to safely preserve to the various methods that can be used to preserve your garden’s bounty and more.
Below is an overview of each course. Registration must be completed ahead of time by completing the online registration form.
Please follow the steps below to register:
- Go to WVU Extension Service Online Learning Community System
- Click ‘Create an account’ and fill out the info
- Confirm your email address
- Log in to the site (same link as above)
- Find the Food Preservation Webinar Series Course on the home page and click on it
- Click 'Enroll me'
Introduction to Canning
Food preservation methods have been updated numerous times since “grandma’s day.” Novice and experienced food preservationists, alike, will learn the science behind food preservation as well as equipment needed to safely preserve. This session will set the stage for all subsequent sessions in the food preservation series and give the learner a good foundation for safely preserving the garden’s bounty. Join Hannah Fincham, WVU Extension Service Families and Health agent in Randolph County, for this intro session to food preservation.
*Please note: This course is required before taking any of the other courses related to canning. The session will be recorded and available for viewing for those who cannot attend the live session.
Using a Water Bath Canner and Jam Maker: Jams and Jellies
May 11, 2021 – Noon to 1 p.m.
We can jams and jellies in a boiling-water bath canner. Join Cheryl Kaczor , WVU Extension Service Families and Health agent in Marshall County, this week to learn the canning process for these acid foods. A demonstration of using a jam maker will also be given.
Using a Water Bath Canner: Tomatoes
May 18, 2021 – Noon to 1 p.m.
Join Hannah Fincham, WVU Extension Service Families and Health agent in Randolph
County, again this week to learn everything you need to know about acidifying
and canning tomatoes.
Using a Pressure Canner: Vegetables
May 25, 2021 – Noon to 1 p.m.
Join Dave Roberts, WVU Extension Service Families and Health agent in Boone
and Lincoln counties, to learn the process of pressure canning your vegetables to keep them through the winter safely. Pressure canning is the only approved method of canning non-pickled vegetables. A quick review of pressure
canning fundamentals will also be presented.
Using a Pressure Canner: Meats
June 1, 2021 – Noon to 1 p.m.
Canning is a great way to preserve meats without taking up precious room in your
freezer. Pressure canning is the only approved method for canning meats. Join
Gina Taylor, WVU Extension Service agent in Jackson County, to learn the process
of pressure canning meat. A quick review of pressure canning fundamentals
will also be presented.
Using a Water Bath Canner: Fermenting
June 8, 2021 – Noon to 1 p.m.
Join Kelly Hicks, WVU Extension Service 4-H Youth Development agent in Hampshire County, to
learn how to make sauerkraut and the canning process for fermented products.
Freezing and Drying Fruits and Vegetables
June 15, 2021 – Noon to 1 p.m.
Canning is not the only way to extend the life of your homegrown fruits and vegetables. Join
Lauren Weatherford, WVU Extension Service Families and Health agent in Fayette
and Nicholas counties, to learn more about freezing and drying fruits and
Freezing and Drying Meats
June 22, 2021 – Noon to 1 p.m.
To understand meat, it’s important to understand the muscle’s function to select cuts that match their end use. Join Josh Peplowski, WVU Extension Service Agriculture and Natural Resources agent in Greenbrier County, to learn how to properly cut meat for the type of jerky desired, as well as cuts of meat best for freezing and drying. This session will cover the proper methods for safely freezing and drying meat.