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Classes offered for pickled and tomato products, pie fillings and jams

Posted 5/29/2019

jars of vegetables

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

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.:

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

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