Fall Food Preservation Virtual Programs
The OSU Extension Food Preservation Team is once again offering a variety of virtual programs this fall. Each of these Tuesday sessions will be from 4:00-5:00 pm. Sessions will start with a short presentation and the remainder of time will be for open Q&A.
The presentations will be recorded and posted for those who could not attend live.
|October 6||Preserving Fall Vegetables- Recording|
|October 13||Preserving Apples- Recording|
|October 20||Canning Soup- Recording|
|October 27||Canning Meat, Poultry & Game|
|November 3||Making Jerky|
|November 10||Making Sauerkraut|
The OSU Extension Food Preservation Team offerd a variety of virtual programs throughout May, June and July of 2020. These presentations were recorded and posted for those who could not attend live and can be viewed at go.osu.edu/FoodPreservationOfficeHoursRecordings or at the specific links in the chart below.
|Topic||Link to Recorded Class|
|Preparing for Canning||Recording - Preparing for Canning|
|Jams and Jellies||Recording - Jams and Jellies|
|Canning and Freezing Vegetables||Recording - Canning and Freezing Vegetables|
|Canning and Freezing Fruits||Recording - Canning and Freezing Fruits|
|Pickles||Recording - Pickles|
|Making Salsa||Recording - Salsa|
Please contact Emily Marrison directly at OSU Extension 740-622-2265 with any questions you may have.
You can also learn more about Canning, Freezing, Dehydrating and more here
Pressure canner gauges should be tested for accuracy each year. Free canner testing is available at the Coshocton County OSU Extension Office by appointment on Mondays. Appointment times are approximately 15 minutes and can be scheduled with the OSU Extension Office by calling 740-622-2265. All that is needed for testing is your canner lid.