Master Food Preservation Course

2-Day Master Food Preservation Course taught by Cornell Certified Master Food Preservation instructors, Pat Banker, and Ceely King.  This is a science- based, hands-on course that is perfect for the person who wishes to safely preserve many different foods in a variety of ways for their family including canning, freezing, dehydrating, and fermenting. This class is limited to 10 participants. 

Learn to safely BWB (boiling water bath) preserve delicious, pickled products, jams and jellies including no sugar added jam. Use both dial gauge and rocker gauge pressure canners to can meats, vegetables, soups, and sauces. Dehydrated vegetables and beef jerky, great for backpacker meals, vegetarian jerky, and fermentation processes to make healthy fermented vegetables. Learn freezing techniques that will keep your foods fresher, longer and learn how to keep your frozen food safe longer in a power outage. 

All canning supplies provided. Lunch included. All foods made in this course will go home with participants. “So Easy to Preserve”, food preservation book with recipes that include all processes for pressure canning, fermenting, boiling water bath, freezing and dehydrating. 

Participants will have the option to attend a future 1-day class that will include more in-depth science of food preservation and how to become an instructor.  A certificate of completion as a Master Food Preserver will be presented after completing a successful test. 

Class will be October 13 & 14, 9:00am -4:00 pm at the St. Regis Mohawk Tribe Senior Center, 29 Margaret Terrance Memorial Way, Hogansburg, NY

Pre-registration is required. $250. Per participant. Payment link will be in confirmation email. Contact Cornell Cooperative Extension, 518-483-7403 with any questions.