Food Preservation Classes
Smoke to Science Workshop
Date: July 9, 2025
In this engaging and empowering class, you'll learn not only how people have kept food safe for millennia, but also how to interpret and apply modern food safety science to your own kitchen. Presented by Chef Ona Lee from Clara's Canning Company.
Video Link: Smoke to Science
Resources
Tomato Bonanza: Can, Dry, and Savor Summer’s Finest!
Date: July 14, 2025
Video Link: Tomato Bonanza
Resources
- USDA Choice Salsa Recipe - National Center for Home Food Preservation, University of Georgia
- Jocelin's Spin - on the USDA Choice Salsa Recipe
- Ball’s Strawberry Lemonade
Spice It Up: Chile Preservation for Bold Flavors!
Date: August 11, 2025
Video Link: Spice It Up
Resources
- Master Food Preserver Program - Applications are now open in October for 2026 Program!
- USDA Complete Guide to Home Canning - National Center for Home Food Preservation, University of Georgia
- So Easy to Preserve - University of Georgia Cooperative Extension
- Guide E-323: Salsa Recipes for Canning
- Guide E-327: Using Chile to Make Ristras and Chile Sauce
- Guide E-308: Canning Green Chile
- Can Red Chile Sauce Be Safely Canned at Home? - YouTube video by Dr. Nancy Flores, retired Food Science and Technology Specialist
Bean Bonanza: Preserve the Protein-Packed Harvest!
Date: Sep. 8
Class recording and resources coming soon!
Pumpkin Party: Preserve Fall’s Favorite Squash Safely!
Date: Oct. 13
Video Link: Pumpkin Party
Resources
- Winter Squash Cubed - National Center for Home Food Preservation, University of Georgia
- Preserving Pumpkin (PDF) - Washington State University Extension
- Preserve Pumpkin Safely - Iowa State University Extension and Outreach
- Ball's Pressure Canned Pumpkin
- Preserve Smart Squash - Preserve Smart Program at Colorado State University Extension
- Preserve Winter Squash & Pumpkins - North Carolina and North Carolina A&T State Universities
- Preserving Pumpkins - Oregon State University
- Canning Winter Squash - Michigan State University Extension
- Let's Preserve: Squash & Pumpkins - Pennsylvania State University Extension
- High Altitude Pumpkin Bread Recipe - Curly Girl’s Kitchen
- There's No Recipe For Home Canned Pumpkin Butter - National Center for Home Food Preservation, University of Georgia
How to Puree Home-Canned Pumpkin Cubes
- Strain liquid out into a bowl using a colander lined with cheesecloth. Reserve liquid.
- Put pumpkin cubes into a blender. Blend using an immersion blender or a blender on low-medium until puréed.
- If thick, add 1 tsp of reserved liquid to get it going. Blending and adding teaspoons of liquid until desired consistency.
- 1 pint jar is roughly the equivalent of a 15 oz can you’d buy in the store.
- Try mixing it up by playing with different blend of dried spices like cardamom, clove, cinnamon, or nutmeg!
- Make your pumpkin pie using your favorite recipe!
Roasted Green Chile Pumpkin Seeds (or Red)
Ingredients
- 1 1/2 cups raw whole pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch sea salt
- 1 - 2 tsp green (or red) Chile powder
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Cranberry Craze: Tart, Tangy, and Timeless Sauce!
Date: Nov. 10
Video Link: Cranberry Craze
Resources coming soon!
Sauerkraut Showdown: Fermenting Made Easy!
Date: Dec. 8
Video Link: Sauerkraut Showdown
Resources coming soon!