Master Food Preserver program teaches canning techniques
WEST LAFAYETTE, Ind. - Food preservation enthusiasts now have an opportunity to become certified canning experts.
The Master Food Preserver (MFP) program will teach safe home food preservation techniques, draw on the experience and interest of long-time food preservers, and encourage MFPs to assist Purdue Extension educators in teaching safe home food preservation, said Linda Souchon, educator and master canner, Purdue Extension Johnson County.
Classes will be from 9 a.m. to 4:30 p.m. on June 2, 11, 17, 21 and 23 in Scott Hall at the Johnson County Fairgrounds, 100 Fairgrounds St., Franklin, Ind.
Topics include food safety in home food preservation, boiling water bath canning, pressure canning, freezing, jams and jellied food products, drying foods, pickles and fermented foods, and roles and responsibilities of MFP volunteers.
"The main goal is that people learn to safely home preserve, especially in the area of home canning," Souchon said. "Some people are not using up-to-date resources such as researched-based recipes. Over time, new pathogens emerge and new procedures for eliminating and reducing the number of microorganisms emerge.
"It is extremely important that home canners use research-based recipes exactly. If they deviate from the original recipe, they no longer know that the canned product is safe to consume."
Registration is $150 and is due by May 24. For the registration form, directions and more information, visit http://www.extension.purdue.edu/johnson/ and scroll down to view the links. The form and fees can be sent to Purdue Extension Johnson County, 701 W. State Road 144, Franklin, IN.
The MFP program is available in Johnson County, but programs also are offered in Lake, Vigo and Allen counties. Check with a local office of Purdue Extension for availability.
Additional information is available in the "United States Department of Agriculture Complete Guide to Home Canning." The publication reflects the most current canning techniques and covers canning equipment, ingredients and procedures and how to use them to achieve safe, high-quality canned products.
Writer: Julie Preble, 765-494-8402, firstname.lastname@example.org
Source: Linda Souchon, 765-736-3724, email@example.com
Related Web sites:
Master Food Preservers Application Form