Extension and Ag Research News


| Share

NDSU Extension Offers 3-Session Food Preservation Webinar Series

The sessions will be held online from 2 to 3 p.m. Central time July 22 and 29 and Aug. 5.

North Dakota State University Extension will host a three-session online food preservation class as part of the Field to Fork program.

The dates for the classes and the topics that will be covered are:

  • July 22: Introduction to food preservation, freezing produce for best quality
  • July 29: Let’s make jams, jellies and pickles
  • Aug. 5: Let’s preserve tomatoes and salsa

The sessions will be held online from 2 to 3 p.m. Central time. The webinars also will be archived for later viewing; however, participating in the “live” webinar allows participants to interact with the presenter.

Julie Garden-Robinson, professor and Extension food and nutrition specialist, will conduct the hour-long sessions.

“We have noted a lot of interest in gardening this year,” she says. “Successful gardening can result in plenty of produce to enjoy fresh this summer and to preserve for later.

“Unfortunately, much misinformation about food preservation is available online,” she adds. “These sessions will provide guidance for safe and delicious products using research-based practices.”

The webinars are free of charge but preregistration is required. The webinars will be held on Zoom. The Field to Fork website (https://www.ag.ndsu.edu/fieldtofork) has a link to register for the webinars. Participants will be sent sign-in reminders with the link for viewing.

This project is made possible with funding from the U.S. Department of Agriculture’s Agricultural Marketing Service.

For more information, visit NDSU Extension’s comprehensive Field to Fork website or contact Garden-Robinson at 701-231-7187 or julie.garden-robinson@ndsu.edu.

NDSU Agriculture Communication - July 6, 2020

Source:Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu
Editor:Ellen Crawford, 701-231-5391, ellen.crawford@ndsu.edu
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.