Join the UCCE Master Food Preservers for their monthly general Q&A session. A panel of volunteers specializing in freezing, dehydrating, canning and food safety will be available to answer your questions, share their tips and encourage you to safely preserve food at home.
Join us as we go beyond the usual orange juice and lemon meringue pie. We'll show you how to use citrus to make jelly, curd and candy. You will also learn ways to dehydrate and preserve these seasonal beauties.
Sorry! This workshop is full. If you would like to be contacted if a space opens up, please add your name to our waiting list. Celebrate Father's Day with this in-person, hands-on class. When: Saturday, June 15, 10:00 AM till 4:00 PM.
A panel of volunteers specializing in freezing, dehydrating, canning and food safety will be available to answer your questions and share their tips so you can safely and successfully preserve food at home.
Who Youth ages 5-18 years old What Join Master Food Preserver volunteers and learn to make your very own jam or jelly to enter in the 2025 El Dorado County Fair--plus take a jar home to enjoy! Choose from apple, grape, peach, or strawberry.
Too many lemons, limes or mandarins? Learn a variety of ways to preserve citrus that doesn't have to involve canning. We will cover dehydrating, freezing, and traditional salt-preserving of citrus.
Join the UCCE Master Food Preservers for a general Q&A session on-line via Zoom. A panel of volunteers will be available to answer your questions, share their tips and encourage you to safely preserve food at home.
Boiling Water Canning 101 Learn which foods can be safely preserved using the water bath canning method. This in-person class will cover the boiling water canning process, including the selection of produce and preparation of jams, jellies, canned fruits, and tomatoes.
Second Friday of every month. Click HERE to sign up. Pressure canners with only a dial gauge need to be tested annually to ensure the dial gauge is accurate. If your dial gauge is not accurate, it is not correctly reading pressure which may result in under or over processing and unsafe food.
