The Classes

Food Preservation Workshops

The following are small-group workshops offered during the spring through fall at the Cooperative Extension Education Center, 615 Willow Avenue in Ithaca.

Space is limited, and advance registration is required.
Register here, or by calling (607) 272-2292 with credit card, or in person at CCE-Tompkins.
Full payment is required at time of registration.

Cost is $15 per class unless otherwise specified.


Part 1:  Boiling Water Bath Canning:  Thurs, July 10, 2014;  5:30-8:30pm
This hands-on workshop covers the science of food preservation and how to safely can high-acid foods, such as tomatoes, fruits or pickles.

Part 2:  Pressure Canning:  Thurs, July 17, 2014;  5:30-8:30pm
Learn to safely can low-acid foods, such as vegetables or meats, in a pressure canner.  Also learn about the different types of pressure canners in this hands-on workshop.
Fee:  $30 for series of 2 classes.


Dates:  Tuesday, July 22, 2014;  5:30-8:30pm  or
Wednesday, Sept. 3, 2014;  1:00-4:00pm
For beginning canners, learn how to can foods safely in a boiling water bath canner.  You’ll learn the science of home food preservation and how to can tomatoes, fruits, and other acidic foods.


Date: Wednesday, July 30, 2014;  5:30-8:30pm
If you’ve always been afraid of using a pressure canner, this class is for you!  Learn the science of home food preservation and how to preserve fresh vegetables (and meats) in a pressure canner with confidence.


Dates:  Wednesday, August 6, 2014;  5:30-8:30pm
This class will cover how to freeze fruits and vegetables to get the best results. You’ll learn tips on blanching, packaging, and how to avoid freezing errors, as well as methods for dehydrating fruits, vegetables, and meat jerky.


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