Excited to begin preparations to preserve the great flavors of the growing season. Follow step-by-step instructions from approved, research tested recipes to assure you preserve a safe home canned product. For recipes or other food preparations, see the National Center for Home Food Preservation: https://nchfp.uga.edu.
Preventing the growth of clostridium botulinum spores is the overall goal in home canning foods. Correct canning methods and accurate measurements must be followed to assure a safe shelf-stable product.
Nebraska Extension is providing several upcoming programs to guide and prepare home gardeners with the correct methods to preserve.
FREE online ZOOM programs will be offered from 7:00 to 8:00 p.m. CT
April 19 – Jelly Making – Nancy Urbanec – Register at: https://go.unl.edu/jellyclass
May 3 – Freezing Foods
June 14 – Pressure Canning Carrots
Hands-on in person food preservation classes.
Please contact the Educator listed or go to the link provided.
Norfolk – April 18, 3:30 and 6:00 - Extension Educator, Carol Larvick, email clarvick@unl.edu
South Sioux City – April 27, 6:00 - Extension Educator, Carol Larvick, email clarvick@unl.edu
North Platte – June 7 and June 13, 4:00 - Register at: https://go.unl.edu/wccanning
Imperial – June 9, 4:00 MT - 7:00 - Register at: https://go.un.edu/wccanning
Grant – June 15, 4:00 MT - 7:00E – Register at: https://go.unl.edu/wccanning
For more food preservation resources, check out Nebraska Extension webpage: https://food.unl.edu