Classes offered for pickled and tomato products, pie fillings and jams
Cooperative Extension offers food preservation workshops starting June 18
University of Nevada Cooperative Extension’s Food Preservation Program will be offering four free workshops, one each on freezer jams, tomato-based products, pickled products and pie fillings, June 18-21 for anyone who wants to learn the basics.
“In addition to learning the preservation process, attendees will learn about water bath canning, equipment and elevation adjustments,” said Elizabeth Mapula, University of Nevada Cooperative Extension Food Preservation Program officer.
Workshops are free to attend; however, pre-registration is required, as space is limited. Workshops will be held at the Cooperative Extension office at 8050 Paradise Road, Suite 100, in Las Vegas.
The workshops will be held 5:30-8:30 p.m.:
- June 18, pickled products. Preregister online at the workshop’s website.
- June 19, freezer jams. Preregister online at the workshop’s website.
- June 20, pie fillings. Preregister online at the workshop’s website.
- June 21, tomato-based products. Preregister online at the workshop’s website.
For more information, contact Mapula at 702-257-5517 or email@example.com. Persons in need of special accommodations or assistance should call at least three days prior to the scheduled event.