Master Food Preserver Training - St. George, UT

Do you enjoy the art and science of food preservation and canning? Are you interested in updating your skills? Would you like to develop expertise in food preservation? If yes, the Master Food Preserver training is for you!

This series includes hands-on, kitchen lab experiences where you will be canning 15-20 different recipes per group.

Also included are lectures and discussions where you will learn:

• The latest information on food safety and food preservation.
• Prevention of foodborne illness.
• Canning basics.
• Canning fruits and pie fillings.
• Freezing foods and freeze drying.
• Dehydrating food products.
• Pressure canning.
• Canning tomato products, including salsa.
• Preserving jams and jellies.
• Preserving pickled and fermented foods.

$250 fee for 3 day course includes two canning books: So Easy to Preserve 6th Edition and Ball Blue Book Guide to Preserving 38th Edition.

Note: There will be an option to purchase a printed copy of the USDA Complete Guide to Home Canning (15th Edition) at the training ($25-27) or it is available online for free.

Each day will include light refreshments and product tasting, however participants are encouraged to bring a sack lunch. Please tie long hair back and/or bring a hat and closed-toed shoes for kitchen safety, aprons will be provided.

Facilitated by Andrea Schmutz, Utah State University Extension Associate Professor. Taught by Utah State University Extension faculty.

Tentative Schedule (subject to change)

Tuesday June 17

Check-in: 8:30-8:45am

SESSION 1: 8:45am – 10:30am Food Safety/Prevention of Foodborne Illness and Canning Basics

SESSION 2: 10:30am – 1:00pm Canning Fruits and Pie Fillings workshop & hands-on lab

Break: 1:00pm-1:30pm Bring your lunch, some snacks provided

SESSION 3: 1:30pm – 5:00pm Dehydrating, Freezing & Freeze Drying

Wednesday June 18

SESSION 4: 9:00am– 12:00pm Pressure Canning Meats, Vegetables & Soups workshop & hands-on lab

Break: 12:00pm – 12:30pm Bring your own lunch, some snacks provided

SESSION 5: 12:30pm – 5:00pm Canning Tomatoes & Tomato Products workshop & hands-on lab

Thursday June 19

SESSION 6: 9:00am – 11:30am Jams & Jellies workshop & hands-on lab

Break:11:30am – 12:00pm Lunch provided with canned products

SESSION 7: 12:00pm – 4:00pm Fermenting, Pickles & Pickled Products workshop & hands-on lab

4:00pm – 5:00pm: End of series testing and canned products raffle

Questions?

If you have any questions, please call Andrea Schmutz 435-301-7740 or email YW5kcmVhICEgc2NobXV0eiB8IHVzdSAhIGVkdQ==

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