National Center for Home Food Preservation faculty and staff, under the direction of Dr. Carla Schwan, hosted a Science and Practice of Home Food Preservation Training for UGA FACS Extension agents from around the state earlier this month.
Participants spent three and a half days learning about food safety practices related to home food preservation, canning methods and equipment, food drying techniques, jam and jelly making, pickling, storage practices, and implementing home food preservation programs in their county.
The goal is to make sure these agents are well-versed in the science behind various food preservation methods so that they are able to answer questions and provide training in their communities.
Throughout the week, our agents spent numerous hours in the lab to put their knowledge into practice. They canned tomatoes, carrots, apples, dill pickles, and four kinds of strawberry jam as well as dehydrated grapes, onions, and strawberry fruit leather. It was a busy week packed with hands-on learning.
Reach out to your local UGA FACS Extension agent to see what home food preservation classes they are offering in your area, or if you need the gauge tested on your home pressure canner to ensure that you are canning safely! If you need recipes or instructions, visit the National Center for Home Food Preservation for research-validated information.
