Local Foods College: Fall vegetables: Storage & preserving tips
Tuesday, October 9
It's the end of the growing season, and a hard freeze is imminent. What are you going to do with the vegetables still to be harvested? Learn what vegetables can be stored, how to store them, and how long to expect them to stay fresh from University of Minnesota Extension post-harvest specialist Cindy Tong. You Google a recipe to can pumpkin and find one on a food preserver’s blog. Your grandma gives you her favorite pickle recipe. Are these credible and safe canning recipes? Find out by joining University of Minnesota Extension food safety educator Suzanne Driessen for an update on safe home food preservation methods and research-based resources.
Presenters: Cindy Tong & Suzanne Dreissen
Suzanne Driessen is an Extension food safety educator in her 21st year at the University of Minnesota. She develops and teaches food safety classes for the food industry and consumers. Her experience with food preservation started when she was 8 years old. Suzanne grew up in a family of 13 with a huge garden. In the summer, it felt like she worked in a small on farm food processing factory. They canned everything, and butchered and froze chickens, too. Suzanne has a garden and preserves her harvest. Her favorites are home-canned tomato juice, Minnesota tomato mixture, pickled beans and pickled jalapeño peppers, dehydrated tomatoes and herbs, and frozen corn. Cindy Tong has worked for 27 years as a professor in the Department of Horticultural Science and Extension Post-harvest Horticulturist at the University of Minnesota. She helps farmers with harvest, handling, storage, and food safety recordkeeping problems; does research on apple fruit storage disorders; and now is trying to extend the season for cold-season vegetables into the summer.
Anna Peterson, University of Minnesota Extension, executive administrative assistant
email@example.com or 218-281-8699
Use the link below to register. On October 8th registrants will receive an email with the link to this course session.