PRESERVE @ HOME
University of Idaho Extension offers Preserve @ Home, a web based food preservation course designed to teach individuals how to preserve a variety of food products. Participants learn how to produce high quality preserved foods and the science behind food preservation and food safety.
For a class syllabus, Contact Carol Hampton (firstname.lastname@example.org or 208-267-3235)
Upcoming Preserve @ Home Courses:
Enrollment deadline: June 7, 2013
Class releases: June 13, 2013
Registration: Contact Carol Hampton (email@example.com or 208-267-3235)
$35.00 plus the cost of required Extension bulletins.
Classroom instruction is delivered online using University of Idaho software, monitored and facilitated by UI Extension Educators. Each lesson includes online text (that can be downloaded and printed), online bulletin board (Forum) to facilitate student discussion, a real-time Chat to interact with classmates, streamed videos and a quiz to assess student knowledge.
1. Causes of Foodborne Illness and Prevention
2. Basis of Spoilage and Canning Basics
3. Canning Acid Food (Fruits & Tomatoes)
4. Canning Low Acid Foods (Vegetables, Meats, and Fish)
5. Canning Specialty Foods (Jams, Jellies, Preserves, Salsas, Pickled and Fermented Foods)
6. Drying and Freezing
7. Nutritional value and of preserved foods
8. Miscellaneous Food safety & preservation
9. Preparing and coping with emergencies and disasters
10. High altitude cooking and canning
11. Gardening for Food Preservation Success
12. Root Cellaring
At the conclusion of the course work a final exam is given and certificate of participation awarded for students scoring a 70% or better.
This course is available at other times and for groups upon request.
Please contact Carol Hampton for information by calling 208.267.3235 or email at firstname.lastname@example.org
Canning, freezing, and drying have long been used as safe methods for food preservation. Using correct techniques ensures the quality and safety of the food. You can find current research based recommendations from USDA (United States Department of Agriculture), The National Center for Home Preservation http://www.uga.edu/nchfp/ and the Boundary County Extension Office