Preservation Program

Iowa State University Extension Nutrition and Health program specialists are eager to announce a new food preservation program, Preserve the Taste of Summer. It is a comprehensive program comprised of both online lessons and hands-on workshops. Preserve the Taste of Summer is a great opportunity for anyone age 18 years or older interested in learning safe food preservation techniques. Youth age 17 years and younger are welcome to participate but will need to do so with a parent or guardian in attendance.


Two Participation Level Options

 

Professional ($100)

  • (Registered Dietitians, Iowa Teachers)
  • 8 online lessons
  • 2 hands-on workshops
  • Additional hands-on workshops: $20

Click here to register for the professional course

 

Home Food Preserver ($35)

  • 8 online lessons
  • 1 hands-on workshop
  • Additional hands-on workshops: $20

Click here to register for the Home Food Preserver course


Volunteer Food Preservation Assistant Program
 (optional)

  • Those who complete all eight lessons and participate in at least one hands-on workshop are eligible
  •  Assist ISU Human Sciences Extension and Outreach Nutrition and Wellness Specialists in conducting Preserve the Taste of Summer workshops and group sessions.

Online Lessons

All participants complete eight online lessons:

  • Lesson 1 - Food safety
  • Lesson 2 - Canning basics
  • Lesson 3 - Canning acid foods
  • Lesson 4 - Pressure canning low-acid foods
  • Lesson 5 - Preparation and canning of pickled and fermented foods
  • Lesson 6 - Making and preserving fruit spreads
  • Lesson 7 - Freezing food, storage of frozen and refrigerated foods
  • Lesson 8 - Drying foods
Program Requirements of the Online learning software:
  • A computer made in the past four or five years, either Macintosh or PC
  • Connection to the Internet
  • Speakers
  • E-mail address
  •  A printer to print out the certificate; you may also want to print a copy of the presentations
  •  Flash Player: Needed to view the presentations. If you don't have Flash Player, you may download it for free by clicking on “Flash Player.”
  • Adobe Reader: To open pdf documents including worksheets and publications, you need Adobe Reader. If you don’t have Adobe Reader, you may download a free copy by clicking on “Adobe Reader.”

Hands-on Workshops

Participation in a hands-on workshop requires the completion of the eight online lessons. Hands-on workshops are:

  • hot water bath canning (salsa making)/freezing
  • jams and dehydrating
  • pickle making
  • pressure canning

Participation in a hands-on workshop requires the completion of the general overview online lessons and the corresponding subject matter online lesson(s). The online lessons include a general overview of 1. food safety and 2. canning basics. The online method-specific lessons include: 3. Canning acid foods,  4. Pressure canning low-acid foods, 5. Preparation and canning of pickled and fermented foods, 6. Making and preserving fruit spreads, 7. Freezing food, storage of frozen and refrigerated foods, and 8. Drying foods.

Upcoming Workshops

Each regionally-based workshop will begin with a brief review regarding information presented in the overview lesson. The anticipated workshops are: hot water bath canning (Salsa Making) and freezing; jams and dehydrating; pickle making; and pressure canning.

CENTRAL IOWA:

     

EASTERN IOWA:

    Pickle making OR salsa making and freezing
    June 16, 2016, 1:00 pm to 5:00 pm
    Oak Ridge Middle School, FCS classroom, 4901 Alburnett Rd, Marion, IA 52302
    To register, contact Rachel Wall, wallr@iastate.edu or 319-768-8777, by June 9 at 5pm.

    Jams and Drying
    June 28, 2016, 5:30 pm-9:30 pm
    Davis County Extension Office, 402 E. North Street, Bloomfield 52537
    To register, call 641-664-2730 or email janish@iastate.edu (Janis Howard) by June 21, 2016

    Pressure Canning
    July 7, 2016, 5:30 pm-9:30 pm
    Davis County Extension Office, 402 E. North Street, Bloomfield 52537
    To register, call 641-664-2730 or email janish@iastate.edu (Janis Howard) by June 30, 2016

    Hot Water Bath Canning (salsa making) and Freezing
    Saturday, July 16, 9 am-1pm
    Mulford Church, 2400 Hershey Avenue, Muscatione, Iowa
    To register, call Muscatine County Extension and Outreach, 563-263-5701, by July 8, 2016

    Pressure Canning
    Thursday, July 28, 5 pm-9pm
    The Regional Learning and Cultural Center, 119 East Third Street, West Liberty, Iowa
    To register, call Muscatine County Extension and Outreach, 563-263-5701, by July 21, 2016

    Jams and Dehydrating
    Saturday, August 13 , 9 am-1pm
    Mulford Church, 2400 Hershey Avenue, Muscatione, Iowa
    To register, call Muscatine County Extension and Outreach, 563-263-5701, by August 6, 2016

    Pickle Making
    Wednesday, August 17, 5 pm-9 pm
    MCSA 312 Iowa Ave, Muscatine, Iowa
    To register, Muscatine County Extension and Outreach, 563-263-5701, by August 10, 2016

WESTERN IOWA:

    Pressure canning
    June 7, 2016 2 to 6 pm
    Henry A. Wallace Country Life Center, 32773 290th St, Orient, IA 50858
    To register, contact Barb Fuller 712 789 2449 bfuller@iastate.edu by June 1

    Pickle Making
    July 14, 2016 5 to 9 pm
    Henry A. Wallace Country Life Center, 32773 290th St, Orient, IA 50858
    To register, contact Barb Fuller 712 789 2449 bfuller@iastate.edu by July 7

    Salsa making (hot water bath) and Freezing
    Saturday, July 30, 2016 9 am to 1 pm
    Cass County Fairground food stand kitchen, 805 W. 10th, Atlantic
    To register, contact Barb Fuller 712 789 2449 bfuller@iastate.edu by July 22

    Pressure Canning
    Saturday, August 6, 2016 9 am to 1 pm
    Cass County Fairground food stand kitchen, 805 W. 10th, Atlantic
    To register, contact Barb Fuller 712 789 2449 bfuller@iastate.edu by April 29


For those of you in other parts of Iowa, our program specialists are in the process of identifying workshop locations, days and times. When this information becomes available you will receive an email.

All programs intended for in-home consumer use only. Instructions for viewing the program content are sent by email within two business days to registered participants.