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MASTERING THE ART OF FOOD PRESERVATION
The 3 day course includes; the scientific basis of food preservation; hands-on experience in boiling water and pressure canning; gelled products and pickling; demonstrations in freezing and drying; and a discussion of other methods of preservation. The program, taught by Cornell Cooperative Extension Home Food Preservation Experts Katherine Humphrey and Judy Price, runs from 8:30 am to 4:30 pm and includes pre- and post- tests. Evening studying is required. Program participants will earn a certificate of completion, which is the first step in becoming a CCE Master Food Preserver. The cost is $375 per person and includes instruction, a 315 page handbook and 3 lunches. Participants will be sent home with a prepared food samples. Class size is limited to 21 participants. Registration is required and the deadline is July 29, 2013. Payment in full is due at the time of registration and is non-refundable. To register call Cindy Niven at 845-292-6180, ext. 128 or via email at email@example.com.