by Kelli Wilmes, MS, RD, LD, Nutrition and Health Education Specialist
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Summer is upon us and the gardens are full of healthy and delicious fresh fruits and vegetables. Perhaps you plan on preserving some of your garden treasures for use during those cold winter months. People have been canning foods for many years, and it can be a safe and economical way to preserve quality food. It is important that proper canning and food preservation techniques be practiced to provide the highest quality, most nutritious, and safe foods.
If you are new to canning and food preservation or have been doing it for years but need a refresher, the University of Missouri Extension is offering an informative class on canning, freezing, and drying of foods. Topics will include the advantages and disadvantages of canning, methods of canning, freezing and drying basics, and a question and answer session. Information handouts will be provided to participants. Also, if any participant has a pressure canner dial gauge they would like to test, bring it to the class. We will test it for free.
The class will be on Thursday, Aug. 4 from 5:30-7:30 p.m. at the Nodaway County Extension Center located at 403 N. Market, Room 308, Maryville. Please call (660) 582-8101 or email [email protected] by Aug. 3 to RSVP for the class. It is a free class and open to the public. If you need special accommodations because of a disability, or if you need materials in an alternate format, please notify when registering. If you are interested in learning more about food preservation or need your canner tested but are unable to come to the class contact Kelli Wilmes, Nutrition and Health Education Specialist, at 660-582-8101 or email [email protected].