Home Food Preservation Opportunities

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