Canning your fresh garden produce is an enjoyable and highly satisfying experience. Whether you are an experienced or novice home canner, an understanding of the process is essential for safety and quality results. Learn how to process low-acid foods using a pressure canner during class. How to make soft spreads, homemade liquid pectin, and how to remake your soft spreads. Learn how to use a boiling water canner to preserve your garden harvest and watch live a salsa-making demonstration. Learn how to make a variety of pickled products and watch a live sauerkraut-making demonstration.

September 6th – Pressure Canning with hands-on lab – Joey Peutz is a graduate of the University of Idaho, she is an FCS Extension Educator in Payette County. She has been the Food Safety lead Extension Educator in the Treasure Valley for over 15 years. To say she is an expert in food safety is not only true but a reputation widely known. She is identified as an expert NATIONALLY. Joey graduated with a bachelor’s in FCS Education and a master’s in Youth at Risk. Class fee: $25 (non-refundable).

September 13th – Soft Spreads – Jams and Jellies – Shirley Verbanac has been a long-time Advanced Master Food Safety Advisor for over 25 years. She took the Master Food Safety course in 1990 and has continued to teach classes for the UI Extension office since. She is very popular for her red onion marmalade. Class fee:$15 (non-refundable).

September 20th – Canning Basics – Tricia Carney took the Master Food Safety Advisor Program in 2014. She teaches several canning basics and canning tomatoes classes throughout the year. Class fee:$15 (non-refundable).

September 21st – Pickling – Sydney Anderson is the queen of pickles! She will give you amazing tips on how to get the perfect pickle and a savory sauerkraut. She took the Master Food Safety Advisor Program in 2000. Class fee:$15 (non-refundable).