Clermont County Food Preservation Workshops

Clermont County Food Preservation classes are in full swing this year. Last week’s workshop allowed attendees to make water bath salsa. Vegetables used to make the salsa were provided by the Clermont County Master Gardeners Demonstration Gardens and consisted of onions and peppers of all varieties. Workshops take place on the fairgrounds, located in the 4-H hall kitchen, and are hosted and taught by OSU Extension Clermont County’s Family Consumer Science Educator, Margaret Jenkins. Be on the lookout for future Food Preservation Workshop Dates. To register for a Food Preservation Workshop use the registration link below. For questions about future workshops or food preservation contact: Margaret Jenkins, Clermont County FCS Educator, jenkins.188@osu.edu or 513-732-7070.

Food Preservation Workshop Registration 

Food Preservation Workshops

It is time for the annual Clermont County Food Preservation Workshops.

  • June 24th at 10:00 AM will cover Water Bath Canning Berries
  • July 15th at 5:00 PM will cover Pressure Canning Harvested Veggies
  • August 24th at 5:00 PM will cover Tomato Products
  • September 15th at 10:00 AM will cover Tomato Sauce

Workshops REQUIRE pre-registration and are limited to 6 people per workshop.

The deadline to register for the first workshop on June 24th is Tuesday, June 22, 2021.

Cost: $40 per workshop

Location: Clermont County Fairgrounds, 1000 Locust Street, Owensville, Ohio 45106, Located in the 4-H Hall kitchen.

Please see below for a link to registration and a workshop flyer.

FLYER 

REGISTRATION

 

Food Preservation Basics Webinar Series

Are you interested in learning about food preservation?  Join us for these free webinars hosted by Ohio State University Extension. The first half hour will consist of a lesson on the below topics, followed by 30 minutes of open question and answer time. You are welcome to register for just one or all of them.

 

Tuesdays from 4PM – 5PM

  • May 4, Jars and Lids
  • May 18, Water Bath Canning
  • June 1, Pressure Canning
  • June 15, Freezing
  • June 29, Drying

Register for these programs.

Flyer 

Fall Food Preservation

Gardeners and other lovers of fresh produce are often interested in extending the season’s bounty by preserving fruits and vegetables and meats at home.  Ohio State University Extension Family and Consumer Sciences teach the basics of home canning and preservation through a virtual series called “Food Preservation Office Hours”.  These online classes emphasize the science behind preservation so that everyone who preserves fruits, vegetables, and meats understands why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.

All online classes are on Tuesday afternoons from 4:00 – 5:00 PM. Join OSU Extension educators for one or more of these free programs by registering at go.osu.edu/fall2020foodpreservationseries . Please contact Margaret Jenkins at OSU Extension, 513-732-7070, with any questions you may have.

 

Here is a list of the upcoming dates and topics.

 

When is Processing Jars Necessary?

Read below (or click on the image) to see what the experts have to say.

Need extra help with your canning?  Personal Canning Coaching is available via telephone or appointment on Wednesdays from 10am-3pm.  Contact Margaret at 513-732-7070 or jenkins.188@osu.edu to schedule your appointment.

 

Acidifying Tomatoes

 

Do I really need to add more acid to my already acidic tomatoes?  Read below (or click on the image) to see what the experts have to say.

 

Need extra help with your canning?  Personal Canning Coaching is available via telephone or appointment on Wednesdays from 10am-3pm.  Contact Margaret at 513-732-7070 or jenkins.188@osu.edu to schedule your appointment.

Canning on a Smooth Cooktop Stove?

Is it safe to can on a smooth cooktop stove?  Read below (or click on the image) to see what the experts have to say.

Need extra help with your canning?  Personal Canning Coaching is available via telephone or appointment on Wednesdays from 10am-3pm.  Contact Margaret at 513-732-7070 or jenkins.188@osu.edu to schedule your appointment.

Does Your Pressure Canner Need Tested? Schedule an Appointment With OSU Extension Today to Keep Your Family Safe!

pressure-canner-guageIt’s just about time to fetch canners out of the basement or garage.  Fresh summer produce is on its way.  When was the last time your dial gauge pressure canner was tested for accuracy?  If it’s been more than one year, it’s time for a re-check.  OSU Extension Clermont County will be testing dial gauge pressure canners each Wednesday in July (15, 22 and 29) from 10:00am-1:00pm at the OUS Extension Office located on the Clermont County Fairgrounds (1000 Locust St, Owensville, OH).  Click to register for an appointment.  Appointments are 15-minutes, so please arrive on time.  You only need to bring the pressure canner lid to be tested.

Home canning is a relatively simple process, but many variables can affect your finished product.  There are so many resources with unsafe information that it is important to make sure you are following the most recent safe home canning guidelines. One guideline for home canning foods safely is using a pressure canner to process low-acid foods, such as vegetables, meat, poultry, and fish.  These low-acid foods must be pressure canned at the recommended time and temperature to destroy Clostridium botulinum, the bacterium that causes botulism food poisoning. Home canning low-acid foods in boiling water canners is absolutely unsafe because 212 degrees F is not high enough to destroy botulinum bacteria.

With good reason, most people have a healthy regard for the possible dangers of pressure canners.  Usually this respect is based on an old story of a pressure canner “blowing up” in someone’s grandmother’s kitchen.  Regardless, it is important to realize that pressure canners are safe if the safety precautions are followed and the canner is used properly.  Dangers arise when the unit isn’t maintained and/or used properly. To make sure your pressure canner is working properly, all dial-gauge pressure canners should be tested for accuracy each year.