Workshops for preserving tomato products, pie fillings and vegetables offered
Cooperative Extension offers food preservation workshops starting March 26
University of Nevada Cooperative Extension’s Food Preservation Program will be offering free workshops on food preservation techniques March 26 — 29 for anyone who wants to learn the basics of creating jams and jellies, tomato-based products, soups, and seasonal vegetables.
“These workshops will provide information on water-bath canning, pressure canning, and equipment and elevation,” said University of Nevada Cooperative Extension Food Preservation Program Manager Elizabeth Mapula.
There are four workshops: jams and jellies, tomato products, low-acid soups, and pressure canning season vegetables. Each workshop is free to attend, but online registration is required by March 25. All workshops will be held at the Clark County Cooperative Extension office, 8050 Paradise Road, Suite 100 in Las Vegas. The workshop schedule is:
- Jams and Jellies, 5:30 — 9:30 p.m., March 26. To register, visit the Jams and Jellies registration page.
- Tomato Products, 5:30 — 9:30 p.m., March 27. To register, visit the Tomato Products registraion page.
- Low-acid Soups, 5:30 — 9:30 p.m., March 28. To register, visit the Low-acid Soups registration page.
- Pressure Canning Seasonal Vegetables, 5:30 — 9:30 p.m., March 29. To register, visit the Pressure Canning Seasonal Vegetables registration page.
For more information regarding workshops, contact Mapula at 702-257-5517 or email@example.com.