El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
Workshop Times 6:30 – 8:30 p.m. (EST)
Are you interested in home food preservation but not sure where to start? Or maybe you just want to brush up on the basics of preservation. Join us for a free, virtual series featuring research-based information to help you preserve foods safely.Series DetailsApril 8 – Introduction to Canning
This workshop introduces canning methods and discusses best practices for safe and quality home canned products. This course will prepare you for the boiling water and pressure canning workshops. REGISTER HEREApril 22 – Boiling Water Canning
This workshop is designed for those who wish to learn how to gain knowledge on how to safely can high acid and acidified foods such as fruit, jam, jellies, and pickles. Participants will learn the basic knowledge of boiling water canning. REGISTER HEREMay 13 – Pressure Canning
During this workshop participants will gain knowledge on how to safely can low acid foods such as vegetables and meat in their home kitchens. We will learn about microbes that cause problems in home canning, processing food in a pressure canner, testing for sealed jars and proper storage of home canned goods. REGISTER HEREMay 27 – Freezing Basics
Participants will learn about appropriate foods for freezing, how to prepare foods for freezing, determine actions to take during freezer emergencies and understanding safe methods of thawing. REGISTER HEREJune 10 – Sweet Spreads
Participants will grain knowledge on how to make sweet spreads such as jams and jellies in their home kitchen. This curriculum teaches differences in sweet spreads, their safe preparation and to prevent spoilage. REGISTER HEREJune 24 – Fermentation
This class will cover basics of fermenting, safely fermenting and how to prepare and ferment sauerkraut and yogurt. REGISTER HEREFrequently Asked Questions
Can I participate if I live outside of one of the listed counties or outside of NC?
Yes, everyone is welcome!
How much does it cost?
This course is offered at no cost to participants.
What if I can not attend the live sessions?
If you are interested in attending, please register anyway. We will provide the recording of the live session along with supplemental materials for participants following each workshop.
What is the benefit of attending the live sessions?
During the live session, participants will have an opportunity to ask questions, learn, and strengthen their network via group discussions with instructors and fellow participants.
Can I share this information with others who may be interested?
Yes! Please feel free to share with others. If you plan to watch the live sessions with more than one person, please complete the registration form for each person who will be participating.