When: May 4 (Zoom), in-person training May 7th-8th, May 14 & 21 (Zoom)

Where: 3 remote online sessions and 2 in-person sessions at German Flatts Community Center, 555 NY-5S, Mohawk, NY 13407

Online Session 1: Introductions and Food Safety, Monday, May 4 6-8pm
Welcome/Introductions/Science and Safety Considerations of Food Preservation
Participants will need to complete study questions and bring to the May 7 class.

In-Person Day One: Boiling Water/Steam Canning, Thursday, May 7, 8:30am-4:30pm
Boiling Water and Steam Canning of Pickles, Jams and Jellies

In-Person Day Two: Pressure Canning, Friday, May 8, 8:30am-4:30pm
Pressure Canning Vegetables and Meat

Online Session 2: Thursday, May 14 6-8pm
Economics and Nutrition of Food Preservation, and Fermentation

Online Session 3: Thursday, May 21, 6-8pm
Drying and Freezing Fruits, Vgetables and Meat

After attending the above sessions and completing the study questions, participants will receive a Certificate of Completion.

CCE staff and registered CCE volunteers may request certification as a Master Food Preserver once they complete and document 40 hours of practice with a variety of food preservation methods.

All registered participants will receive a 300+ page Master Food Preserver manual, including Study Questions.