Did you know canning recipes published prior to the mid-1990s are not considered safe? Much research has been completed to ensure the safety of home canned goods since then - this means "grandma's recipes" or "the way it's always been done" may not be safe.
The West Virginia University Barbour and Randolph County Extension Services offer help in answering food preservation questions as well as classes on the subject. If you are interested in learning to preserve your garden's bounty (or the bounty of those at farmers markets) or just need a refresher course in how to preserve your foods, the Extension Service can help.
This summer, evening sessions will target water-bath canning and pressure canning. You can register for the following classes by calling the WVU Extension Service in Barbour or Randolph counties.
Water-Bath Canning: Learn the basics of up-to-date food preservation techniques and safe preservation methods. Participants will can acid products such as jam, salsa, or pickles and take home items canned.
Pressure Canning and Freezing: Learn the basics of up-to-date food preservation techniques and safe preservation methods. Participants will can low-acid products such as green beans, other vegetables, beans, or meat and freeze fruits and vegetables. Participants will take home items prepared
5-8 p.m. July 28, Water-Bath Canning, Crim Memorial Church, Philippi.
5-8 p.m. July 29, Pressure Canning and Freezing, Crim Memorial Church, Philippi.
5-8 p.m. Aug. 4, Water-Bath Canning, 4-H Camp Pioneer, Beverly.
5-8 p.m. Aug. 5, Pressure Canning and Freezing, 4-H Camp Pioneer, Beverly.
Registration: Pre-registration is required on or before July 23 for Philippi classes and July 30 for Randolph classes by calling 304-457-3254 or 304-636-2455. Space is limited, so call early.
There is a charge per class to cover the cost of ingredients.
For information on food preservation or to register for food preservation classes call the WVU Barbour or Randolph County Extension Service at 304-457-3254 or 304-636-2455, respectively.