Are you interested in canning and preserving your own food? Check out these upcoming classes, or learn about the dos and don’ts of home preserving from this roundup of videos and blogs from USU Extension.
Master Preserver Program
Do you enjoy the art and science of food preservation and canning? Become a Master Food Preserver. Register here for the Salt Lake County Master Preserver Program, July 25, 26 and 27, 9 a.m. – 4 p.m. Contact your county USU Extension office to find out about the Master Preserver Program in your county.
Individual Canning Classes
Canning tomatoes and tomato mixtures (salsa included)
August 15 — 10 a.m. and 6 p.m.
Pressure Canning September 19 — 6 p.m.
All classes will be held at USU Extension Weber County office — 181 North Fairgrounds Dr., Ogden.
Freezing/Dehydrating July 26 — 9 a.m.-noon
Jams/Jellies August 2 — 9 a.m.- noon
Fruit Canning August 9 — 3 – 6 p.m.
Tomato Canning August 16 — 9 a.m.-noon
All classes will be held at the USU Botanical Center, Utah House — 920 South 50 West, Kaysville
Canning: Safe, Easy Basics June 20 — 7-9 p.m.
Canning: Tomatoes and Salsas June 27 — 7-9 p.m.
Canning: Pressure Method for Meats and Vegetables June 27 — 7-9 p.m.
No Can “Canning”—Freezing and Dehydrating June 29 — 7-9 p.m.
All classes will be held at Utah Valley University To register, call 801-863-8012 or visit uvu.edu/ce