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Cooperative Extension offers food preservation workshops starting January 22

Posted 1/14/2019

Fresh fruit and jars of home-canned foods on kitchen counter

Participants will learn how to preserve certain foods at upcoming Cooperative Extension workshops. Photo by Melody Hefner.

Participants will learn how to safely preserve chutneys, salsa, pie fillings and more

University of Nevada Cooperative Extension’s Food Preservation and Security Program will be offering workshops Jan. 22 — 30 for anyone who wants to learn the basics of creating and preserving chutneys, salsas and pie fillings, as well as pressure-canning vegetables.

“These workshops will provide information on water-bath canning, pressure-canning, use of equipment and elevation adjustments, and demonstrate the process,” said Elizabeth Mapula, Extension food preservation program officer. “Participants will learn the difference between water-bath canning and pressure-canning foods.”

There are four workshops: tomato-apple chutney; fiesta salsa; pie fillings; and pressure-canning beets, carrots and potatoes. Workshops will be held 5 — 9 p.m., at the Clark County Cooperative Extension office, 8050 Paradise Road, Suite 100 in Las Vegas. Pre-registration is required, and the cost is $10. The workshop schedule is:

For more information, contact Mapula at 702-257-5517 or mapulae@unce.edu. Persons in need of special accommodations or assistance should call or notify Mapula at least three days prior to the scheduled event.

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