Food Preservation at Home
Are you thinking about preserving food at home this summer? Please join MSU Extension to learn home food preserving methods and valuable resources to ensure the safety of the food you preserve at home. No matter what your home food preservation experience is, beginner or seasoned, these classes will allow you to learn the most current recommendations for safe home preserving and get answers to your questions. Join us for all classes or choose the topics that interest you.
Online via Zoom
Registered participants will be sent the Zoom link and password one business day prior to each class.
Making Jam & Jelly
Noon-1pm Tuesday, June 22
Class | CED.1056.V07 Section | 64757
All About Blanching & Freezing
Noon-1pm Tuesday, July 6
Class | CED.1056.V01 Section | 64759
Water Bath & Steam Canning
Noon-1pm Tuesday, July 20
Class | CED.1056.V02 Section | 64760
Noon-1pm Tuesday, August 3
Class | CED.1056.V03 Section | 64761
Pickling, Not Just for Cucumbers
Noon-1pm Tuesday, August 17
Class | CED.1056.V04 Section | 64762
Too Many Tomatoes
Noon-1pm Tuesday, August 31
Class | CED.1056.V05 Section | 64763
About the Instructors
Laurie has been an Extension Educator for MSU Extension since 2000 providing research-based educational programming in the area of Food Safety in Huron, Sanilac, St. Clair, and Tuscola counties, as well as virtual statewide programming. She has been a member of NEAFCS (National Extension Association of Family and Consumer Sciences) since 2000.
Lisa Treiber has over 36 years of experience working in the field of food safety with consumers and commercial establishments and has been a Family and Consumer Sciences Educator with Michigan State University Extension since 1998. Her focus is working with consumers and retail establishments to provide the food safety training needed to ensure safe food handling in the home and restaurant. Lisa has been a member of NEAFCS (National Extension Association of Family and Consumer Sciences) since 1999. She is a member of the Partnership for Food Safety Education Task Force. Lisa has been teaching and proctoring ServSafe for the past 16 years. She serves as a delegate with the EDEN (Extension Disaster Education Network) team specializing in food safety.
Kara Lynch is a Registered Dietitian and works for Michigan State University Extension as a Food Safety Educator. She teaches a variety of Food Safety programs in the community and was part of a team that developed a novel program for childcare providers titled Safe Food = Healthy Kids. Kara has worked on grant projects to develop and grow such projects as Safe Food = Healthy Kids and the Think Food Safety campaign