Cooperative Extension offers food preservation workshops starting January 22
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:
- Tomato-apple chutney, Jan. 22. Preregister at https://www.eventbrite.com/e/food-preservation-tomato-apple-chutney-tickets-54143699262
- Fiesta salsa, Jan. 23. Preregister at https://www.eventbrite.com/e/food-preservation-fiesta-salsa-tickets-54144751409
- Pie fillings, Jan. 29. Preregister at https://www.eventbrite.com/e/food-preservation-pie-fillings-tickets-54145180693
- Pressure canning beets, carrots, and potatoes, Jan. 30. Preregister at https://www.eventbrite.com/e/food-preservation-pressure-canning-beets-carrots-potatoes-tickets-54145514692
For more information, contact Mapula at 702-257-5517 or firstname.lastname@example.org. Persons in need of special accommodations or assistance should call or notify Mapula at least three days prior to the scheduled event.