Master Food Preserver Course Schedule/Outline for Summer 2015 June 4 Morning Session Introduction Course overview Introduction to food science 9:00 a.m. - 12:00 noon June 9 Morning Session 8:00 - 11:00 a.m. Canning fruits Proper equipment, costs, correct procedures, foodborne illness, altitude adjustments Preparing fruit and preserving agents: ascorbic acid, lemon juice, vitamin C Home Assignment: Fresh fruit http://www.uga.edu/nchfp/ Syrups and nonsugar canning index.html Hot and raw pack https://spock.fcs.uga.edu/ext/ food/nchfp_elc/ Preparing rings and lids Hands on water bath canning of fr uit products: oranges, grapefruit, peaches, pears, pineapple, applesauce or fruit in season June 9 Afternoon Session 11:30 a.m. - 2:30 p.m. Hands on of jams and jellies, fr uit juice Jams and jellies; pie fillings and pie filling Skills and knowledge: pectin (liquids, powders, universal), jells, jar Hands on fr eezer jam sterilization, juice extraction with steam juicer and preservation ® Use of Clear Jel and cornstarch...comparison June 11 Morning Session 8:00 - 11:00 a.m. Hands on fr uits, vegetables and meats Dehydration (drying) foods Preparing foods by blanching and other pretreatments A look at food dehydrators...what to look for and consider in purchasing June 11 Afternoon Session 11:30 a.m. - 2:30 p.m. Hands on fr uit leather Dehydrating fruit and fruit leathers. June 23 Morning Session 8:00 - 11:00 a.m. Hands on pressure canning of meats, soups, beans and vegetables Pressure canning low-acid foods - using the pressure canner Reviewing the pH of low-acid foods June 23 Afternoon Session 11:30 a.m. - 2:30 p.m. Hands on freezing methods for fr uits and veggies Discussion on pretreatments and what methods of freezing preparations work best for which food June 25 All Day Canning tomatoes and tomato mixtures Reviewing pH, acidification Preparing tomatoes—slipping skins Generic salsa 8:00 a.m. - 2:30 p.m. Hands on water bath canning of canned tomatoes, juice, other tomato products and approved salsa varieties June 30 Morning Session 8:00 a.m. - 1:00 p.m. Canning pickles and relish (fermentation) and preservation Using vinegar and salt Canning 101—Review Game Show and tell...judging the finished products Master Preserver Test and Food Samples Hands on of pickles, r elish, pickled peppers, etc. Make pies using our canned pie filling...eat pies with ice cream!!!
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