Thursday, March 27, 2014
How do you can tomatoes … or freeze corn … or make fig preserves?
These are just some of the question asked by consumers interested in preserving foods at home.
Canning is a process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. Foods may also be preserved by freezing, dehydrating and pickling.
With the help of grant funds, Clemson Extension Food Safety agents have traveled and taught canning skills to the public since 2011. Sixty-four hands-on canning classes were conducted by agents in 2013 alone. There is no indication that 2014 will slow down.
Food Safety agents are looking to identify and train local canning coaches to assist in this effort. That means lessons will be developed and volunteers will be trained to provide science-based information or to teach canning classes in their communities.
These coaches will be well trained by the Clemson Extension Agents and will be canning mentors in the areas where they live. This will double or triple the ability of agents to get reliable, science-based canning information into communities across South Carolina.
If you would like more information on being trained as a canning coach, contact Gayle Williford for details at (843) 719-4140 x 116 or email email@example.com.
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