Making jams and jellies

Posted 8/21/12

LIBERTY, NY — A workshop on preserving food using the hot-water-bath canning method to make jams and jellies is being offered on Saturday, April 18, from 11 a.m. to 2 p.m. Cornell Cooperative …

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Making jams and jellies

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LIBERTY, NY — A workshop on preserving food using the hot-water-bath canning method to make jams and jellies is being offered on Saturday, April 18, from 11 a.m. to 2 p.m. Cornell Cooperative Extension Sullivan County (CCESC) will hold this canning class for beginners in its new Entrepreneurial and Teaching (EaT) Kitchen, located at the CCESC Gerald J. Skoda Extension Education Center on 64 Ferndale-Loomis Rd.

Trained Master Food Preserver volunteers will teach how to prepare gelled products at home; determine proper amounts of fruit, pectin, acid and sugar; and preserve seasonal jelly, freezer jam and cooked jam. Participants will go home with samples produced during the workshop, including jalapeño pepper jelly, carrot cake jam and berry freezer jam. The cost is $25 per person or $20 for CCESC enrollees. Anyone can enroll in the CCESC Association for an annual fee of $25 per household. Enrollees must identify membership status at time of payment in order to receive discounts. Pre-registration with non-refundable payment is required. Call 845/292-6180 or email SueAnn Boyd at srb46@cornell.edu.

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