A time-honored means to feed fresh food to one's family throughout the winter will meet the most modern kitchen facilities Aug. 5.
"Salsas and Fruits" will be the fourth in a five-session series on "Preserving the Harvest" developed by the Cole County office of the University of Missouri Extension.
The series has been offered for several years. But this year the location has changed to the Lincoln University Commercial Kitchen at Lorenzo Greene Hall, 900 Leslie Blvd.
The food preservation classes are among many programs coordinated by Lynda Zimmerman, nutrition and health education specialist, for Cole, Miller, Osage and Maries counties.
Others include diabetes education, strength training for ages over 50, youth nutrition and smart cooking for low-income adults.
"The extension's mission is to help people to help themselves and improve their lives," Zimmerman said. "We give people tools."
The food preservation class not only teaches new skills for first-time canners but also keeps experienced preparers up-to-date with changing trends or safety measures.
For example, the dial pressure gauge should be tested annually. And this year, the prescribed preparation for lids has changed so the manufactured sealant no longer requires boiling.
"If it's based on what you learned from Mom or Grandma, some methods may not be safe," she said.
Other classes in the series include freezing and drying, jams and jellies, pressure canning and pickling, which will be Aug. 11.
The salsas and fruit program is a perennial favorite.
The class size is limited to about 15, so all participants have a full hands-on experience.
Several recipes will be made for sampling. And each person will leave with a jar of their work and a packet of USDA recommended procedures and recipes.
The water-bath canning process, which will be used, can be applied to preserve any acidic food, including tomatoes, pickles and jellies.
"Canning can be very intimidating, if you've not grown up with it," Zimmerman said. "Having done it in the class, they'll have more confidence to do it again."
The primary benefit of food preservation is a high-quality product, if done correctly, she said. It can be a cost-saving measure if the produce also is homegrown.
"It's a growing trend," Zimmerman said. "More people want to know what's in their food and where it came from."
"Salsas and Fruit" class
Where: LU Commercial Kitchen, Lorenzo Greene Hall
When: Aug. 5
Cost: $15
Registration due: Tuesday
Contact: 573-634-2824 or email: [email protected]