LEXINGTON – It’s harvest season and fresh produce, canning jars, pressure canners and other equipment needed to preserve fruits and vegetables are showing up in kitchens across South Carolina.
To help South Carolina residents learn how to safely preserve and store food, Clemson University Cooperative Extension Service agents are holding a virtual canning workshop.
The workshop will be brought live from Clemson Extension Food Systems and Safety agent Samantha Houston’s kitchen from 10 a.m. to 2 p.m. Sept. 30 via the web-based conferencing platform Zoom. During this workshop, participants will learn how to safely make jams, jellies and soft spreads utilizing current United States Department of Agriculture recommended techniques for preserving foods for home use. Participants are encouraged to follow along and can Cranberry Apple Preserves during the workshop.
“This workshop is being held online to help consumers learn safe canning methods during this time when we are unable to hold in-person trainings because of COVID-19,” said Houston, who is the Clemson Food Systems and Safety agent for Calhoun, Lexington and Orangeburg counties. “We will cover the processes and science involved in making these products, how to use canning equipment, as well as the proper steps to canning. We also will provide safe canning resources.”
Because participants will be canning during the workshop, registration is limited to 10 people to allow instructors to monitor the process and ensure participants are following proper steps. If more than 10 people express an interest in attending the workshop, the agents will consider offering it again. In addition to Houston, Kimberly Baker, Clemson Extension Food Systems and Safety Program director, and another agent will be available to answer questions during the canning process.
Registered participants will need a computer with video and microphone capabilities to watch and participate in the Zoom course.
Cost is $12 per participant and includes a link to the live Zoom workshop, a list of ingredients and equipment needed, recipe, a copy of the PowerPoint presentation, Clemson Home and Garden Information Center factsheets related to canning and a resource guide.
Baker said she and her team plan to hold more virtual workshops in the future. Topics they plan to cover include: water bath canning, pickling, atmospheric steam canning and pressure canning.
“Our Carolina Canning Facebook page, @carolinacanning, is a great place to find information about our schedule of classes,” she said.
For more information about Clemson Extension Food Systems and Safety program, visit https://www.clemson.edu/extension/food/.
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